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Thai Pumpkin, Shrimp and Coconut Soup
Source: dLife

A combination of pumpkin and light sugar with shrimp and coconut will make your mouth water.

Rating:
Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4  -  6 servings
Amount Per Serving
Calories 767.8
Total Carbs 111.4 g
Dietary Fiber 1.5 g
Sugars 99.2 g
Total Fat 31.0 g
Saturated Fat 28.3 g
Unsaturated Fat 0.4 g
Potassium 794.4 mg
Protein 14.1 g
Sodium 1222.8 mg
Dietary Exchanges
4 1/2 Fat , 1 1/2 Vegetables , 7 Other Carbs , 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. With a sharp knife, peel the pumpkin and cut into quarters. Scoop out the seeds with a teaspoon and discard. Cut the flesh into chunks (about 3/4 inch) thick and set aside.
  2. Put the garlic, shallots, shrimp paste, lemongrass, green chiles and salt to taste in a mortar. Drain the dried shrimp, discarding the soaking liquid, and add them, then use a pestle to grind the mixture to a paste.
  3. An alternative would be to place the ingredients in a food processor and process to a paste.
  4. In a large pan, bring the chicken stock to a boil. Add the ground paste and stilr well to dissolve.
  5. Add the pumpkin chunks and bring to a simmer. Simmer for 10-15 minutes or until the pumpkin is tender.
  6. Stir in the coconut cream, then bring the soup back to simmer. Be careful not to let it boil. Add the fish sauce, sugar and ground black pepper to taste.
  7. Add the shrimp and cook for 2-3 minutes.
  8. Serve in warmed soup bowls and garnish with chiles and basil leaves.

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