Instructions: Put oil into a large saucepan with onion and cook for five minutes over a low heat. Add garlic, ginger, chilli flakes, turmeric then cook for a minute or so longer. Add pumpkin, fish stock, coconut milk and the kaffir lime leaf, then simmer until pumpkin is tender, about 15 minutes. Cut the skinned fish into suitable sized chunks, add to the soup and simmer for about 5 minutes or until fish is cooked, adding more water if necessary then add shallots, fish sauce, lime or lemon juice and sliced mushrooms.

Cook for a minute or so longer. Taste and add a little salt if necessary.

Serve hot in large deep bowls garnished with coriander or mint.

Serves 4

Note. If fresh kaffir lime leaves are available, slice one leaf into very fine needle-like shreds then scatter some over each serve.

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