Shrimp & Pumpkin Thai Soup

Shrimp & Pumpkin Thai Soup

Winter is upon us here in Australia. There are so many things I love about this season and one of them is of course the delicious, hearty meals!! Today I’ll be sharing a recipe for Shrimp & Pumpkin Thai Soup that is sure to warm you up during the cooler months!

I absolutely love love making soups in winter. They are quick, cheap, easy and so comforting. There are so many variations on soups, I usually stick to my staples, chicken and corn, pea and ham or lentil but I have been hooked on this Thai style soup and it’s safe to say its already become a regular dish in our house.

Whats nice about this soup is it’s a little different from the norm and its perfect if you love those asian flavours like I do. It’s almost a mix of curry and soup. Yes please!!

It’s super easy to whip up so if you’re like me during the week and short on time but still wanting to put a nutritious, tasty meal on the table then I got you covered with this recipe.



Canola or Vegetable Oil

1 Bunch Scallions – Chopped

1 Cup Bean Sprouts

3 – 4 Cloves Garlic – Crushed

1 Tablespoon Fresh Ginger – Grated

2 Cups Frozen Peas

3 Cups Pumpkin – Cubed

1 Cup Coriander – Chopped

1-2 Tablespoons Thai Red Curry Paste (can vary depending on how spicy you like it)

1 Teaspoon Brown Sugar

2 Freshly Squeezed Lime

1 Tablespoon Fish Sauce

1 Can Light Coconut Milk

2 Cups Chicken Stock

1 Pound Shrimp – Peeled, Tails Off and Deveined

 1 Packet Thai Rice Noodles



Cook noodles by emptying contents into bowl and covering with boiling water for 5-10 minutes. Follow by rinsing under cold water

Heat oil in large pot over medium – high heat

Add scallions and garlic. Cook for approx 1 minute

Add ginger and curry paste and cook for further 1 minute

Add coconut milk, stock, sugar and pumpkin

Bring to boil, reduce heat to low and simmer. Sir occasionally until pumpkin is just tender (approx 10 mins)

Stir in shrimp and cook until opaque (approx 2 mins)

Stir in peas, lime juice and fish oil

Place noodles in each bowl and spoon soup over the top

Garnish with bean sprouts, extra lime juice and coriander





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