Thai Shrimp & Pumpkin Soup
Thai cuisine is a perfect balance of sour, sweet and salty and this recipe uses pumpkin and shrimp to add a hint of sweetness to balance out the other flavours. Pumpkin is always available at Asian markets but squash is a good substitute.
Directions
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the curry paste and cook, stirring, for 30 seconds or until aromatic.
- Stir in the broth and bring to a boil. Add the pumpkin and lime leaves. Cover and cook for 20 minutes or until the pumpkin is tender. Reduce heat to low; add the coconut milk. Stir for 2-3 minutes or until heated through.
- Heat remaining oil in a large non-stick skillet over medium high heat. Add the shrimp and cook for 2-3 minutes each side or until they are opaque. Ladle the soup into shallow bowls. Top with shrimp and cilantro and peanuts.
Recipe Made With
Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth
Did you make this?
Follow Us
CAMPBELL'S NEWSLETTER
Sign up for the newsletter to get inspiring recipe
ideas delivered straight to your inbox
FOLLOW US
Stay inspired with easy and delicious
meal ideas wherever you are