Prawn Pumpkin and Coconut Soup

Serves 6


  • 15ml (1 tbsp) oil
  • 1 clove garlic, crushed
  • 4 spring onions, sliced
  • 2 small Thai red chillies, seeded and sliced
  • 1 stalk lemon grass, finely chopped
  • 5ml (1 tsp) shrimp paste
  • 500ml (2 cups) chicken stock
  • 500g pumpkin, peeled and cubed
  • 1 x 400g coconut milk
  • 250g shrimps
  • fresh basil


  1. Heat the oil in a pan and fry the garlic, spring onions, chillies, lemon grass and shrimp paste, stirring until spring onions are soft and fragrant.
  2. Add the stock and bring to the boil. Add pumpkin, cover with a lid and simmer for 10-15 minutes until pumpkin is just tender.
  3. Stir in coconut milk and simmer for a further 5-10 minutes.
  4. Add shrimps and stir until heated through.
  5. Serve garnished with basil.