Ingredients for Thai Coconut Pumpkin Soup
- Vegetable Oil
- 1 medium onion, chopped
- Dried Shrimp
- Red Chilies
- Green Chilies
- 1 teaspoon shrimp paste
- 4 cups water
- Fresh Pumpkin
- 1 (13.5 oz) can full-fat coconut milk
- Salt to taste
- Fresh Lemon Juice
- Fresh Cilantro
- Fresh Basil Leaves
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How to Make Thai Coconut Pumpkin Soup
- Heat vegetable oil in a medium saucepan over medium heat. Add chopped onion and sauté until golden brown, about 5 minutes.
- Add shrimp, Thai chilies, and shrimp paste. Stir-fry for 1 minute until shrimp is lightly pink.
- Pour in 4 cups of water and bring to a boil.
- Add cubed pumpkin, reduce heat to low, and simmer for 10-15 minutes, or until pumpkin is tender.
- Stir in coconut milk and season with salt to taste.
- Bring back to a simmer for 5 minutes, allowing flavors to meld.
- Remove from heat and let cool slightly.
- Use an immersion blender (or carefully transfer in batches to a regular blender) to partially blend the soup until creamy but with some texture remaining.
- Serve hot, garnished with fresh lime juice, basil leaves, and cilantro.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
15g
Fat
98g
Carbs
4g
