Thai Coconut Pumpkin Soup

READY IN: 45mins
Recipe by PalatablePastime

This dish is called "Gaeng Liang Fak Thong" in Thai. In English it's just called tasty.

Top Review by Sackville

With the days getting colder now, this is a perfect "warm-me-up" soup. It only took me half an hour to make from start to finish and had a wonderful taste. I think the amount of chillies might need to be adjusted though, depending on which type you use. I used half as many as this recipe called for, deseeded, and there was still plenty of heat in the dish. Also, I might cut the amount of water down a bit next time - say to four or five cups - since I found the soup was a touch thin when I added the coconut milk. I didn't have fresh coriander and basil, but stirred in some store-bought pastes, which worked just fine.

Ingredients Nutrition


  1. In a medium saucepan, stir-fry onion in oil until golden brown.
  2. Add shrimp, chiles, and shrimp paste; fry for 1 minute.
  3. Add water and bring to a boil.
  4. Add pumpkin, reduce heat, and simmer for 10 minutes.
  5. Add coconut milk and salt; return to a boil and cook until pumpkin is tender.
  6. Serve garnished with lemon juice, basil leaves, and cilantro.

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