Thai butternut shrimp soup

The soup below is just fabulous. It packs in lots of lovely, vibrant flavours – a creamy coconut base, rich butternut squash and warming Thai spices and is topped off with punchy lime and crunchy peanuts for texture. Throwing in some delicious prawns and rice noodles at the end makes it feel more substantial. It works wonderfully for a light lunch or dinner. I have include directions to make it using the traditional method on the stove top and also directions using an electric pressure cooker if you want to speed things up slightly.

Ingredients

1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 inch fresh ginger, peeled and roughly chopped
1 tbsp Thai red curry paste
2 tsp light brown sugar
1/2 tsp salt
1 medium butternut squash, peeled and cut into 1″ cubes
1 tin coconut milk (I used full fat for maximum flavour)
500ml chicken stock
250g cooked, peeled prawns (shrimp)
Couple handfuls of rice noodles (optional)
handful of dry roasted peanuts, to garnish
Handful chopped fresh coriander
Lime wedges, to garnish
3-4 spring onions, sliced, to garnish

Method (traditional)

Head the olive oil in a large soup pot and throw in the chopped onion. Cook for 3-4 minutes until the onion starts to soften and become translucent. Now add in the chopped garlic, ginger, salt, sugar and curry paste. Stir and cook for a couple of more minutes to release the fragrance of the curry paste.

Throw in the chopped butternut squash and stir well to coat in all of the spice/onion mixture. Add the tinned coconut milk to the pot then top up with the chicken stock. Stir then leave to simmer for 25 minutes until the butternut squash is soft.

Remove from the heat and use an immersion (stick) blender to puree to a smooth consistency. Once smooth, return to the hob over a very gentle heat and throw in the prawns (shrimp) and rice noodles. It should only take a couple of minutes for the prawns to heat through and the noodles to soften in the hot soup.

To serve, ladle into bowls and top with a sprinkling of dry roasted peanuts and some chopped coriander, some sliced spring onions and a generous squeeze of fresh lime juice.

Serves 4

Pressure cooker method (Instant Pot)

Turn your pressure cooker to saute mode and heat the olive oil. Once heated, throw in the onions and cook for 3-4 minutes until the onion starts to soften and become translucent. Now add in the chopped garlic, ginger, salt, sugar and curry paste. Stir and cook for a couple of more minutes to release the fragrance of the curry paste.

Throw in the chopped butternut squash and stir well to coat in all of the spice/onion mixture. Add the tinned coconut milk to the pot then top up with the chicken stock. Switch off saute mode, put on the lid and switch to manual mode for 6 minutes at high pressure.

Once done, use the quick pressure release. Now use an immersion (stick) blender to puree to a smooth consistency. Once smooth, switch back to saute mode and throw in the prawns (shrimp) and rice noodles. It should only take a couple of minutes for the prawns to heat through and the noodles to soften in the hot soup.

To serve, ladle into bowls and top with a sprinkling of dry roasted peanuts and some chopped coriander, some sliced spring onions and a generous squeeze of fresh lime juice.

Serves 4

 

 

15 Comments

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  2. Eva

    Oh I adore butternut squash soups and recently made one with coconut milk, too! This one seems delicious. Thanks for sharing!

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