Thai Coconut Pumpkin Soup

Total Time
10 mins
35 mins

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

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  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.
Most Helpful

4 5

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.

5 5

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.