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With the days getting colder now, this is a perfect "warm-me-up" soup. It only took me half an hour to make from start to finish and had a wonderful taste. I think the amount of chillies might need to be adjusted though, depending on which type you use. I used half as many as this recipe called for, deseeded, and there was still plenty of heat in the dish. Also, I might cut the amount of water down a bit next time - say to four or five cups - since I found the soup was a touch thin when I added the coconut milk. I didn't have fresh coriander and basil, but stirred in some store-bought pastes, which worked just fine.
Very good!I skipped the dried shrimp and I used fish sauce. I made my own shrimp paste fresh shrimp in the food processor. For the chilies I used red curry paste.I also added kiffer lime leaves. And replaced the pumpkin with butternut.Garnished with whole broiled shrimp. Very warming creamy soup.