Thai Shrimp and Squash Soup Recipe

Name: Thai Shrimp and Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 yellow onions, diced; 2 tablespoons garlic, finely minced; 3 teaspoons curry powder, Thai if possible; 3 teaspoons ground ginger; ½ teaspoon turmeric; 12 serrano chili, seeded; 2 pieces lemongrass (each about 3 inches long and lightly bruised in a mortar with a pestle); 1 kaffir lime leaf (optional); 4 cups chicken stock; 3 tablespoons fish sauce; 1 12 lbs butternut squash (peeled and cut into 1/2-inch cubes); 2 cups coconut milk; 12 lb green beans, trimmed and chopped; 1 12 lbs medium shrimp, peeled and deveined; Thai basil, julienned (for garnish); lime wedge (to garnish)

Servings: persons

2 tablespoons olive oil
2 yellow onions, diced
2 tablespoons garlic, finely minced
3 teaspoons curry powder, Thai if possible
3 teaspoons ground ginger
½ teaspoon turmeric
12 serrano chili, seeded
2 pieces lemongrass (each about 3 inches long and lightly bruised in a mortar with a pestle)
1 kaffir lime leaf (optional)
4 cups chicken stock
3 tablespoons fish sauce
1 12 lbs butternut squash (peeled and cut into 1/2-inch cubes)
2 cups coconut milk
12 lb green beans, trimmed and chopped
1 12 lbs medium shrimp, peeled and deveined
Thai basil, julienned (for garnish)
lime wedge (to garnish)

1
In a large pot over medium heat, warm the olive oil.
2
Add the onions and cook, stirring, until soft and translucent, about 5 minutes.
3
Add the garlic, curry powder, ginger powder, turmeric, chili, lemongrass and Kaffir lime leaf and cook, stirring frequently so the ingredients do not burn, about 3 minutes.
4
Add the stock and fish sauce, cover the pot and simmer for 5 minutes.
5
Add the butternut squash, cover and cook until the squash is tender when pierced with a knife, 5 to 7 minutes.
6
Add the coconut milk and green beans, cover and cook until the beans are tender, about 5 minutes.
7
Add the shrimp and cook until opaque, 3 to 5 minutes.
8
Remove the pot from the heat.
9
Remove the chili, lemongrass and Kaffir lime leaf and discard.
10
Ladle the soup into warmed bowls and garnish with basil and lime wedges.
11
Serve immediately.

1221

kcal

Calories

Fat

117

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 yellow onions, diced, 2 tablespoons garlic, finely minced, 3 teaspoons curry powder, Thai if possible, and more.

Yes, Thai Shrimp and Squash Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Shrimp and Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions