Thai Coconut Pumpkin Soup

:('s Note:

This dish is called "Gaeng Liang Fak Thong" in Thai. In English it's just called tasty.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 29.58 ml vegetable oil
• 59.14 ml onion, finely chopped
• 59.14 ml dried shrimp, soaked and chopped
• 2 fresh red chilies, thinly sliced
• 2 fresh green chilies, thinly sliced
• 4.92 ml shrimp paste
• 1419.54 ml water
• 473.18 ml fresh pumpkin, peeled and cut into 1 inch squares
• 396.89 g can coconut milk
• 4.92 ml salt
• 29.58 ml fresh lemon juice
• 59.16 ml chopped fresh cilantro
• 8-10 fresh basil leaves

Directions:

1. In a medium saucepan, stir-fry onion in oil until golden brown.
2. Add shrimp, chiles, and shrimp paste; fry for 1 minute.
3. Add water and bring to a boil.
4. Add pumpkin, reduce heat, and simmer for 10 minutes.
5. Add coconut milk and salt; return to a boil and cook until pumpkin is tender.
6. Serve garnished with lemon juice, basil leaves, and cilantro.

Reviews

[Sackville]

With the days getting colder now, this is a perfect "warm-me-up" soup. It only took me half an hour to make from start to finish and had a wonderful taste. I think the amount of chillies might need to be adjusted though, depending on which type you use. I used half as many as this recipe called for, deseeded, and there was still plenty of heat in the dish. Also, I might cut the amount of water down a bit next time - say to four or five cups - since I found the soup was a touch thin when I added the coconut milk. I didn't have fresh coriander and basil, but stirred in some store-bought pastes, which worked just fine.

[Rita~]

Very good!I skipped the dried shrimp and I used fish sauce. I made my own shrimp paste fresh shrimp in the food processor. For the chilies I used red curry paste.I also added kiffer lime leaves. And replaced the pumpkin with butternut.Garnished with whole broiled shrimp. Very warming creamy soup.