You are going to love this quick and easy Thai Pumpkin and Shrimp Soup recipe! The pumpkin adds that pinch of sweetness required to get a perfectly balanced Thai soup
Hard to believe summer is gone and October is here. But, hey, just a quick peek outside and you can smell autumn in the air. And it sure feels this way in Philly today. Crisp morning :)!
As promised, October is entirely dedicated to Pumpkin! We are going to have a pumpkin blast this month. We are going to try various recipes from around the world and cook pumpkin in not so traditional ways. Still crazy yum!
Today we are heading to Thailand to try an amazing Thai Pumpkin and Shrimp Soup! What comes first to your mind when you think of Thai food?
Spicy 🙂 right?! Fresh herbs like cilantro (coriander), lemongrass, mint, basil?
The most amazing balance of spicy, sour, sweet, salty and bitter?
Well, I wanted to combine all these incredible Thai flavors and PUMPKIN in an ultra comforting, not so spicy, seasonal soup – Red Thai Pumpkin and Shrimp (Prawn) Soup. I know, most of you will expect a curried creamy soup but not this time. I am stepping out of my creamy soup zone and I am so happy I did it! I absolutely loved the still crunchy texture of these pumpkin cubes!
Usually, the most difficult part when making an exotic dish is finding the right, authentic ingredients. This recipe is incredible easy and quick to make. You’ll be able to find all ingredients as Thai Red Curry , coconut milk at any local supermarket, in the Asian section. No need to make a lengthy trip to an Asian supermarket.
You will have this soup ready to serve in just 30 minutes! Add gradually lime juice and adjust to your taste:)
- 1 lb/ 500 g pumpkin, peeled and cut in small cubes
- ½ lb/ 250 g raw shrimp (prawn) peeled and deveined
- 1 tablespoon vegetable oil
- 1 onion thinly sliced
- ¼ cup Thai red curry paste
- 4 cups chicken stock
- 1 cup coconut milk
- 1 cup grape tomatoes, halved lengthways
- snow peas, thin sliced lengthways
- fresh cilantro (coriander)
- fried shallots
- lime wedges
- In a large saucepan heat vegetable oil over medium-high heat. Add sliced onion and cook for 2 minutes. Add red Thai Paste and cook, stirring from time to time for 2-3 minutes or until onion has softened.
- Add pumpkin squares and chicken stock and bring to boil. Reduce heat to medium and let simmer for 10 minutes.
- Stir in coconut milk, shrimp (prawn) and tomatoes. Simmer for 3 minutes or until shrimp changed color to pink and the pumpkin squares are just cooked, still a bit crunchy.
- Saddle into bowls, garnish with thinly sliced snow peas, fresh cilantro and serve with lime wedges.
Craving some more Thai food? Try these recipes too 🙂
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