When I think of Thai food I tend to think of all of the wonderful curries so it was only natural that when I was enjoying the
Thai inspired chicken noodle soup
recently that I thought of trying a Thai curried soup. The only question was; What kind of Thai curry paste did I have in my freezer? After a few minutes of searching I hit the jackpot when I found 2 tablespoons worth of frozen
panang curry paste
. Panang curry paste is one of my favorites as it incorporates peanuts. I had also recently tried using peanut butter in a
sweet potato and peanut soup
and I really liked it so I was thinking a Thai curry soup with peanut butter. Of course I would also need to add coconut milk as it is very often present in Thai curries. For some reason shrimp often come to mind when pondering about Thai cuisine and I figured that it would do an excellent job as the protein in the soup. Next I wanted some vegetables and I thought that the sweetness of squash would go well with both the spicy curry paste and the creamy peanut butter. From there I rounded the soup off with some red peppers and peas for extra colour. The curried pumpkin and prawn soup turned of fantastically! It was nice and warm and fresh and creamy and tasty. It was just packed with flavour and all of the different flavours played really well together. What a perfect soup for a cool winter day!
Panang Curried Pumpkin and Prawn Soup
- 1 (14 ounce) can coconut milk
- 2 tablespoons panang curry paste
- 6 cups shrimp stock or chicken broth or chicken stock
- 2 kaffir lime leaves (thinly sliced)
- 2 cups butternut squash (cut into bite sized cubes)
- 1 red pepper (cut into bite sized pieces)
- 1 teaspoon palm sugar (grated, or sugar)
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1/4 cup peanut butter
- 1 pound shrimp (shelled and deviened)
- 1/2 cup peas (fresh or frozen)
- 1/4 cup cilantro (chopped)
- 2 green onions (sliced)
- 1 birds eye chili (thinly sliced)
- 1/4 cup peanuts (roasted and chopped)
- Heat 2 tablespoons of the thicker coconut milk that floats at the top in a pan.
- Add the curry paste and saute until fragrant, about 1-2 minutes.
- Add the chicken stock, coconut milk, kaffir lime leaves, butternut squash, red pepper, sugar, fish sauce, lime juice and peanut butter and simmer until the butternut squash is just tender, about 10 minutes.
- Add the peas and shrimp and simmer until the shrimp is cooked, about 2-4 minutes.
- Serve garnished with cilantro, green onions, birds eye chili and peanuts.