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Pumpkin and Coconut
Cream Soup (Thailand)

This is really good!


  • 1 tablespoon oil
  • 1 clove garlic, crushed
  • 4 green shallots, chopped
  • 2 small fresh red chiles, chopped
  • 1 tablespoon freshly chopped lemon grass
  • 1/2 teaspoon shrimp paste
  • 2 small chicken stock cubes, crushed
  • 2 cups boiling water
  • 500g (1 pound) pumpkin, chopped
  • 400ml (13 fluid ounces) coconut cream
  • 250g (1/2 pound) cooked small prawns, shelled
  • 1 tablespoon shredded fresh basil


  1. Heat oil in pan, add garlic, shallots, chiles, lemon grass and paste, cook, stirring, until shallots are soft.
  2. Add stock cubes and water, bring to boil, add pumpkin, simmer, covered, for 5 minutes or until pumpkin is tender.
  3. Add prawns, stir until heated through.
  4. Serve soup sprinkled with basil.
  5. Soup can be made a day ahead.

Serves 4

Storage: Covered in refrigerator. Freeze: Not suitable; Microwave: suitable.

From the kitchen of Martin James – Copenhagen, Denmark.

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