Pumpkin and Coconut Milk Soup

Soups | Thai cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pumpkin and Coconut Milk Soup

Ingredients

Pumpkin - 14.1 oz
Meyer Lemon Juice - 1 tablespoon
Onion - 2 heads
Mild Chili Spice - 2 pieces
Shrimp - 3.5 oz
Water - 10 fl oz
Fish Oil - 1 tablespoon
Lemongrass - 1 tablespoon
Coconut Milk - 25 fl oz
Sugar - 1 teaspoon
Ground Black Pepper - ½ teaspoon
Fresh basil leaves - 2.8 oz
Shrimp - ¼ teaspoon

Step by Step guide

Step 1

Drizzle the diced pumpkin (about 2.5 cm) with lemon juice and set aside for about 20 minutes. If using raw green shrimp, clean them and remove the black vein; if using dried shrimp, rinse them.

Step 2

In a blender, combine shrimp, onion, shrimp paste, chili pepper, finely chopped lemongrass, and a small amount of water until smooth.

Step 3

Skim the top fatty layer off the coconut milk and set it aside. In a large pot, mix the remaining coconut milk with 300 ml of water. Stir in the blender mixture, add fish sauce, sugar, and pepper. Bring to a boil, reduce heat, and stir with a wooden spoon until the mixture is smooth. Add the pumpkin and simmer for about 20 minutes until the pumpkin is soft.