Thai pumpkin soup with shrimp


Serves 4

  • 1 tablespoon oil
  • 2 shallots, finely chopped
  • 1 sachet Amaizin Thai green curry paste
  • 400 ml Amaizin coconut milk
  • 500 g pumpkin, diced
  • 250 ml stock
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon lime juice
  • 100 g small shrimps
  • fresh (Thai) basil leaves
  • salt and pepper


Simmer the shallots in the oil until golden. Add the curry paste and fry for 2 minutes. Add the coconut milk and bring to a boil. Add the pumpkin and boil the soup on low heat until the pumpkin is tender (15-20 minutes).

Puree the soup. Ad as much as stock as needed to reach the desired thickness. Add the fish sauce, lime juice and shrimps, heat for a few extra minutes. Add salt and pepper to taste.

Garnish with basil before serving.