Prep 10 mins
Cook 35 mins
This dish is called "Gaeng Liang Fak Thong" in Thai. In English it's just called tasty.
- 29.58 ml vegetable oil
- 59.14 ml onion, finely chopped
- 59.14 ml dried shrimp, soaked and chopped
- 2 fresh red chilies, thinly sliced
- 2 fresh green chilies, thinly sliced
- 4.92 ml shrimp paste
- 1419.54 ml water
- 473.18 ml fresh pumpkin, peeled and cut into 1 inch squares
- 396.89 g can coconut milk
- 4.92 ml salt
- 29.58 ml fresh lemon juice
- 59.16 ml chopped fresh cilantro
- 8-10 fresh basil leaves
- In a medium saucepan, stir-fry onion in oil until golden brown.
- Add shrimp, chiles, and shrimp paste; fry for 1 minute.
- Add water and bring to a boil.
- Add pumpkin, reduce heat, and simmer for 10 minutes.
- Add coconut milk and salt; return to a boil and cook until pumpkin is tender.
- Serve garnished with lemon juice, basil leaves, and cilantro.
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.
Very good!I skipped the dried shrimp and I used fish sauce. I made my own shrimp paste fresh shrimp in the food processor. For the chilies I used red curry paste.I also added kiffer lime leaves. And replaced the pumpkin with butternut.Garnished with whole broiled shrimp. Very warming creamy soup.