Thai Pumpkin and Shrimp Coconut Soup

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 4


  • 2 1/2 cups chicken stock
  • 1 lemongrass, bruised and knotted
  • 500 gram pumpkin flesh (Indonesian: daging labu kuning), cut into cubes
  • 2 1/2 cups coconut milk (Indonesian: coconut milk)
  • 1 tablespoon palm sugar (Indonesian: gula Jawa)
  • 3 tablespoon fish sauce (Indonesian: kecap ikan)
  • 250 gram peeled shrimps (Indonesian: udang kupas)
  • Spice paste
  • 4 shallots (Indonesian: bawang merah)
  • 2 cloves garlic (Indonesian: bawang putih)
  • 2 red bird eye chilies (Indonesian: cabe rawit merah)
  • 1 teaspoon toasted shrimp paste (Indonesian: terasi bakar)
  • Garnish
  • 12 fresh lemon basil leaves (Indonesian: daun kemangi)
  • 1 red anaheim chilies (Indonesian: cabe merah besar), chopped


  1. Boil chicken stock in a pot, add lemongrass and spice paste and stir well to dissolve the paste.
  2. Add pumpkin and bring to a simmer. Simmer for 10 to 15 minutes until pumpkin is tender.
  3. Add coconut milk and return the soup to a simmer, don't let it boil. Add palm sugar and fish sauce, adjust to suit your preference.
  4. Add shrimps and cook for 1 to 2 minutes until the shrimps turn pink.
  5. Turn off heat, and serve the soup immediately garnished with basil leaves and chopped chilies.

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