Quick and easy Thai Pumpkin Soup with Shrimp (Prawn) recipe. The pumpkin adds that pinch of sweetness required to get a perfectly balanced Thai soup.
This month is entirely dedicated to Pumpkin!
We are going to have a pumpkin blast this month, trying 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 Soup with Shrimp (Prawn)!
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!
How to make Thai Pumpkin Soup?
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.
Apart from the Red Thai Curry paste, all ingredients are really easy to find, everyday seasonal staple pantry items:
- Pumpkin
- Coconut milk
- Onions
- Chicken stock
- Tomatoes
- Fresh herbs
You will have this Thai Pumpkin Soup ready to serve in just 30 minutes!
Thai Pumpkin Soup with Shrimp (Prawn) Recipe
Quick and easy Thai Pumpkin Soup with Shrimp (Prawn)
Ingredients
- 1 lb/ 500 g pumpkin, peeled and cut in small cubes
- 1/2 lb/ 250 g raw shrimp, prawn peeled and deveined
- 1 tbsp vegetable oil
- 1 onion thinly sliced, thinly sliced
- 1/4 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
Instructions
- 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.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
The best superfood soups you can make in 30 minutes or less - I Live Well Nutrition
Monday 30th of July 2018
[…] 11. Red Thai Pumpkin and Shrimp Soup Craving takeout from the Thai place around the corner? Before Seamless would even arrive with your order, you could whip up this exotic, flavorful soup from Adore Foods. Fresh veggies and shrimp give the soup some heft, while coconut milk and curry paste add mega-flavor. Oh, and you don’t have to worry about tipping the delivery guy. […]
Manju | Cooking Curies
Tuesday 13th of October 2015
That looks greart! I am sure teh husband will love it if i make this for him :)
jessicanwood
Saturday 10th of October 2015
I love that the pumpkin is cubed and not pureed as we see so often. This looks beautiful and delicious!
Whitney | WhitBit's Indian Kitchen
Friday 9th of October 2015
That's a bowl of soup I can get behind! Incredible flavors, too!
ciaoflorentina
Thursday 8th of October 2015
So exotic and pretty. Now that's a bowl of soup !