Thailand is famous for its Tom Yam and Tom Kha soups, but our favourite is Thai Pumpkin Shrimp Soup. The origins of this soup can be traced back to the XVI century, when pumpkins were introduced to Southeast Asia by Portuguese traders. The soup is a perfect blend of local and foreign ingredients, creating a diverse and unique flavour profile.
Ingredients for 5-6 servings:
For the red curry paste:
- 2-3 dry red chili peppers
- 1 piece galangal, about 2 cm
- 2 shallots
- 4-5 cloves garlic
- 1 teaspoon shrimp paste
- 3 stalks lemongrass
- 2 tablespoons vegetable oil
For the soup:
- 400 ml coconut milk
- 500 gr chicken necks
- 3-4 leaves of kaffir lime
- 1 kg butternut pumpkin or a mixture of regular and butternut pumpkin
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 800 gr shrimps
- 200 gr of Asian mushrooms (enoki, oyster or shimeji)
