Prep 10 mins
Cook 35 mins
This dish is called "Gaeng Liang Fak Thong" in Thai. In English it's just called tasty.
Make and share this Thai Coconut Pumpkin Soup recipe from Food.com.
- 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
- In a medium saucepan, stir-fry onion in oil until golden brown.
- Add shrimp, chiles, and shrimp paste; fry for 1 minute.
- Add water and bring to a boil.
- Add pumpkin, reduce heat, and simmer for 10 minutes.
- Add coconut milk and salt; return to a boil and cook until pumpkin is tender.
- Serve garnished with lemon juice, basil leaves, and cilantro.
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.
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.