Pumpkin Soup
Shrimp and Pumpkin Thai Soup Recipe
This delicious Thai pumpkin soup recipe might need a few more steps than some other pumpkin soup recipes but it is well worth making because the flavor is so good. Actually, once you have prepared the ingredients, there is not a lot you have to do except combine everything in the right order and let it cook.
The shrimp and green beans are delicious and the fish sauce, lime leaf, coconut milk and more add an unmistakable taste of Thailand. Pumpkin is incredibly versatile and there are all sorts of recipes for creamy pumpkin soups that you can try. This soft, sweet vegetable suits Thai flavors very well and adds a tasty color to any recipes it is used it.
Perhaps you have made a canned pumpkin soup recipe or a classic pumpkin soup before but this Thai pumpkin soup is a real winner and if you want to make a dinner with a difference, you are sure to love this aromatic and cleverly flavored pumpkin soup recipe.
Thai Pumpkin Soup with Shrimp and Green Beans
Ingredients -
3 teaspoons Thai curry powder
2 yellow onions, diced
2 tablespoons olive oil
½ Serrano chili, seeded
½ teaspoon turmeric
3 teaspoons ground ginger
1 ½ lbs pumpkin, peeled and cut into ½ inch cubes
3 tablespoons fish sauce
2 cups coconut milk
4 cups chicken broth
½ lb green beans, trimmed and cut into 1 inch pieces
2 tablespoons finely minced garlic
2 pieces lemongrass, bruised with a mortar and pestle
1 kaffir lime leaf (optional)
1 ½ lbs medium shrimp, peeled and de-veined
Basil, cut into thin strips, for garnish
Lime wedges, for garnish
Preparation:
Warm the olive oil in a big pan over a medium heat.
Add the onions and cook them until they are soft.
This will take about 5 minutes. Add the curry powder, garlic, turmeric, ginger, lemongrass, chili and lime leaf.
Cook, stirring often, for about 3 minutes.
Add the fish sauce and broth, cover the pan and let the soup simmer for 5 minutes.
Add the pumpkin, cover and cook for about 6 minutes or until the pumpkin is tender.
Add the green beans and coconut milk, cover the pan and cook for about 5 minutes or until the beans are tender.
Add the shrimp and cook until they are pink and opaque.
This will take about 4 minutes.
Remove the pan from the heat, take out the lemongrass, lime leaf, and chili, and discard them.
Ladle the soup into warmed bowls.
Garnish with the lime wedges and basil and serve right away.
(Serves 8)
