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Thai prawn and squash soup

Name: Thai prawn and squash soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: Serves 2
Cuisine: Thai recipes
Ingredients: 8 large, raw, unpeeled prawns; 2 shallots; 1-2 red chillies, deseeded,; 1 garlic clove; 3 anchovy fillets in oil, drained; Small bunch of fresh coriander, finely chopped; 400ml can coconut milk; 1 tbsp Thai fish sauce (nam pla); ½ tsp sugar; 2 star anise; 2.5cm piece fresh ginger, sliced; 2-3 kaffir lime leaves (optional); 100g pumpkin or butternut squash, peeled and diced; 3-4 curly kale or cavolo nero leaves, roughly shredded; Lime wedges, to garnish

Published: 17 Oct 16
Updated: 18 Mar 24

Fresh prawns, butternut squash and spicy Thai flavours combine to make this light, warming coconut soup.

Easy
December 2007

Test kitchen approved

Serves 2
Hands-on time 30 min, simmering 30 min

Fresh prawns, butternut squash and spicy Thai flavours combine to make this light, warming coconut soup.

Nutrition: per serving

Calories: 466kcals
Fat: 35.5g (30.3g saturated)
Protein: 22.7g
Carbohydrates: 14.6g
Salt: 1.9g

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Ingredients

8 large, raw, unpeeled prawns
2 shallots
1-2 red chillies, deseeded,
1 garlic clove
3 anchovy fillets in oil, drained
Small bunch of fresh coriander, finely chopped
400ml can coconut milk
1 tbsp Thai fish sauce (nam pla)
½ tsp sugar
2 star anise
2.5cm piece fresh ginger, sliced
2-3 kaffir lime leaves (optional)
100g pumpkin or butternut squash, peeled and diced
3-4 curly kale or cavolo nero leaves, roughly shredded
Lime wedges, to garnish

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Method

Peel the prawns but leave the tail-shells on and reserve the shells. Put the prawns in the fridge. Place the prawn shells in a large saucepan with 750ml water and simmer for about 30 minutes to make a stunning, flavoursome prawn stock. Strain, discarding the shells – you should have about 500ml. Set aside until needed.
Meanwhile, very finely chop the shallots, chillies, garlic and anchovy fillets together to a near paste. Put into a bowl and stir in the coriander.
Put a frying pan over a medium heat. Open the coconut milk can carefully. Clinging to the lid or at the top of the can should be a thick cream; spoon this into the hot pan. Add the paste and fry until it gives off plenty of its herby (and slightly hot) smell. Add the rest of the coconut milk and the prawn stock, until you have a good broth. Add the fish sauce, sugar, star anise, ginger and lime leaves (if using), and simmer for about 2 minutes.

Add the pumpkin or squash and simmer for 10 minutes or until just tender. Add the shredded curly kale or cavolo nero and simmer for a further 2 minutes, until they wilt.
When you’re ready to serve, add the prawns. If the soup seems a little too thick, add a dash of hot water. Simmer the prawns for 2 minutes or until they are just cooked. Remove the star anise, check the seasoning. 6. Serve in warm bowls with lime wedges to squeeze over.