Pumpkin Coconut Soup

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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2 cloves garlic, crushed
4 shallots, finely chopped
1/2 tsp. shrimp paste
1 Tbsp. dried shrimps soaked for 10 minutes and drain
1 stalk lemon grass, chopped
2 green finger hot chiles, seeded and sliced
salt, to taste
2 1/2 cups chicken stock
1 pound pumpkin, cut into 3/4″ chunks
2-1/2 cups coconut cream
2 tsp. fish sauce
1 tsp. sugar
4 oz. small cooked shelled prawns
freshly ground black pepper
2 red Fresno chiles, seeded and finely sliced to garnish
10-12 basil leaves, to garnish


Grind the garlic, shallots, shrimp paste, dried shrimps, lemon grass, green chiles and salt into a paste

In a large saucepan, bring the chicken stock to the boil. Add the ground paste and stir to dissolve.

Add the pumpkin and simmer for about 10-15 mins or until the pumkin is tender.

Stir in the coconut cream, then bring the mixture back to a simmer and add the fish sauce, sugar and black pepper to taste.

Add the prawns and cook until they are heated through. Serve garnished with the red chiles and basil.

Recipe from “Taste of Thailand” by Kit Chan.