Thai Pumpkin Soup With Prawns & Coconut Milk

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 06/13/21
Thai pumpkin soup

 D.Schmidt
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
595 Calories
21g Fat
78g Carbs
29g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 595
% Daily Value*
Total Fat 21g 27%
Saturated Fat 14g 72%
Cholesterol 78mg 26%
Sodium 2490mg 108%
Total Carbohydrate 78g 28%
Dietary Fiber 10g 35%
Total Sugars 26g
Protein 29g
Vitamin C 65mg 326%
Calcium 266mg 20%
Iron 10mg 56%
Potassium 2602mg 55%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Thai pumpkin soup is a soothing comfort food when the weather turns colder. Squash may be substituted for pumpkin, and other vegetables may be added if you want it even healthier. Anyway, you cook it, you'll have your guests asking for second helpings of this delicious, nutritious Thai soup. Richly colorful and aromatic, this soup is excellent during the fall and winter months when the lemongrass will benefit your immune system and help keep away those nasty flu bugs. Enjoy! 

Ingredients

  • 6 cups chicken stock

  • 3 cups pumpkin, or squash, peeled and cubed

  • 1 to 2 cups sweet potato, cubed

  • 12 to 18 medium tiger prawns

  • 2 heads baby bok choy, larger leaves cut in half

  • 1/3 to 1/2 can coconut milk

  • 2 to 3 makrut lime leaves

  • 1 stalk lemongrass, minced, or 4 tablespoons frozen prepared lemongrass

  • 3 garlic cloves, minced

  • 1 shallot or 1/4 cup red onion, minced

  • 1 (2-inch) piece ginger, grated

  • 1/2 teaspoon chili powder

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 3 tablespoons fish sauce

  • 1/2 teaspoon turmeric

  • 1 teaspoon brown sugar

  • 1 1/2 tablespoons lime juice

  • 1/8 teaspoon red chile pepper, or 1/4 to 1/2 teaspoon crushed chile flakes

  • 1/2 cup fresh coriander

Steps to Make It

  1. Place stock in a large soup pot over high heat. Add lemongrass, lime leaves, garlic, shallot, galangal or ginger. Boil 1 minute.

  2. Add pumpkin or squash and sweet potato. Bring to a boil, then lower heat to medium-high, simmering for 5 to 8 minutes, or until these vegetables are soft enough to pierce with a fork.

  3. While simmering, add all the other 'flavorings': chili powder, ground coriander and cumin, fish sauce, shrimp paste, turmeric, brown sugar, lime juice, and chile.

  4. Now add the prawns and bok choy. Cover and cook for an additional 3 minutes, or until prawns are pink and plump.

  5. Reduce heat to low and add the coconut milk, stirring to combine (add up to 1/2 can for very creamy, coconut-flavored soup). Taste-test the soup, adding more fish sauce if not salty enough (note that the saltiness of your soup will depend on how salty your stock was to start with). If too sour for your taste, add a little more brown sugar. If too salty or sweet, add more lime juice. If too spicy, add more coconut milk.

  6. Ladle into bowls and serve hot with fresh coriander sprinkled over. This soup may also be served with cooked rice or noodles for a nutritionally-balanced meal. Enjoy!

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