Thai Shrimp & Pumpkin Soup
Thai cuisine is a perfect balance of sour, sweet and salty and this recipe uses pumpkin and shrimp to add a hint of sweetness to balance out the other flavours. Pumpkin is always available at Asian markets but squash is a good substitute.
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the curry paste and cook, stirring, for 30 seconds or until aromatic.
- Stir in the broth and bring to a boil. Add the pumpkin and lime leaves. Cover and cook for 20 minutes or until the pumpkin is tender. Reduce heat to low; add the coconut milk. Stir for 2-3 minutes or until heated through.
- Heat remaining oil in a large non-stick skillet over medium high heat. Add the shrimp and cook for 2-3 minutes each side or until they are opaque. Ladle the soup into shallow bowls. Top with shrimp and cilantro and peanuts.
Recipe Made With
Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth
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