Thai Pumpkin, Coconut & Fish Stew

Prep Time
Cook Time
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"Don’t be daunted by the ingredients list. This fragrant soup from Thailand is simple to make and delicious. The pumpkin works well in moderating all the contrasting elements—sweet, salty, sour and spicy—with a great waft of aromas. You can use a white fish such as hake alone or in combination with shrimp. Source: Edible Boston"

Original recipe yields 5 servings


  • Serving Size: 1 (366.6 g)
  • Calories 476.8
  • Total Fat - 36.3 g
  • Saturated Fat - 22.9 g
  • Cholesterol - 91.3 mg
  • Sodium - 770 mg
  • Total Carbohydrate - 25.4 g
  • Dietary Fiber - 5 g
  • Sugars - 14.4 g
  • Protein - 18.8 g
  • Calcium - 102.5 mg
  • Iron - 4.2 mg
  • Vitamin C - 49 mg
  • Thiamin - 0.1 mg

Step 1

In a fairly large pot, heat the oil and stir-fry the onion, garlic and ginger until their fragrance is released. Stir in the red pepper flakes.

Step 2

Pour in the chicken stock or water, bring to a boil and add the pumpkin. Lower the heat and cook until the pumpkin is tender, about 10 minutes.

Step 3

Meanwhile, in a small bowl; mix together the shrimp paste, fish sauce, lime juice and sugar. Stir these seasonings into the pot. Shortly before serving add the fish and red bell pepper; cook just until the fish is cooked through. Add the coconut milk and let it warm.

Step 4

Taste carefully for seasoning, balancing sweet, sour, salty and hot, adjusting as needed. Serve the soup in bowls with a generous handful of fresh basil on top.

Tips & Variations

No special items needed.



Delicious!And delicate at the same time. The flavor feels like velvet.The perfect combination of sweet and salty and...heaven. Saved to my "Favorite recipes". I substituted dry shrimp for the shrimp paste.

review by:
(12 May 2017)