This Thai pumpkin seafood soup brings the heat and spice of Asia to your dinner table, so you can dream away to foreign lands and feel cozy despite the weather outside. Use any type of pumpkin and substitute the salmon and raw prawns for any meaty white fish if you prefer.
This recipe was inspired by Nigella Lawson and can be adapted to everyone’s needs. If you can’t find raw shrimp, use any type of firm meaty fish, if you don’t like fish use chicken if you are a vegetarian just put more vegetables or tofu and of course serve with rice. The possibilities are endless with something this vibrant in taste.
Are curries bad?
You might think curries are unhealthy? Well, let’s see what is in them? Hopefully, you have chosen to have lots of vegetables and some healthy proteins like fish, poultry, tofu, beans, or some other delicious source. Coconut milk is a staple here and even though high in fat it is healthy fats. What else is in a curry normally? It’s full of herbs like ginger, turmeric, garlic, black pepper, chili, and other health beneficial spices. This is all good for you. Let’s look a little closer. I’ll bring up the super yellow root called turmeric.
Health benefits of turmeric:
It has a warm, yet bitter taste and is frequently used to flavor or color curry powders. Turmeric and especially the active compound curcumin is believed to have many health benefits, such as the potential to prevent heart disease, Alzheimer’s, and cancer. It’s believed to be powerfully anti-inflammatory and an antioxidant and may also help improve symptoms of depression and arthritis. Even if it has been used for this for centuries there is not enough scientific evidence to support these claims yet. Turmeric is best absorbed when cooked in oil and with black pepper so a curry is a perfect vessel!
You could also use:
- More vegetables like sweet potato, pumpkin, broccoli
- Other types of fish, chicken or tofu
THAI SEAFOOD PUMPKIN SOUP
Ingredients
- 8 dl coconut milk 2 cans
- 7 dl stock use fish, vegetable, umami or what you have on hand
- 3 tbsp fish sauce
- 2 tsp sugar palm sugar or caster sugar
- 3 lemongrass brused and cut in half
- 4 lime leafs cut finely
- 1 tsp tumeric ground
- 1,3 kg butternut squash cut in bite size cubes
- 700 g salmon cut in bite size cubes
- 350 g prawns raw
- 300 g green beans cut in bite-size lengths
- 1 lime juiced
Instructions
- Scoop the thick creamy top off the cans of coconut milk and put it into a large saucepan and add in the curry paste. Heat over medium heat whisking uintil combined.
- Add the rest of the coconut milk, stock, fish sauce, sugar, lemongrass, lime leafs and turmeric.
- Turn the heat up and bring to a boil then add the pumpkin. Cook until the pumpkin is tender, about 15 minutes,
- Turn the heat down to medium and add the green beans, salmon and the prawns. They only take a few minutes to cook. Add lime juice to taste, garnish with coriander and serve with white rice. Enjoy!
