Thai Shrimp and Squash Soup Recipe

An aromatic herb used throughout Southeast Asia, lemongrass resembles a green onion in shape and has long, thin, gray-green leaves. Kaffir lime leaves, from the Kaffir lime tree, have a distinctive shape: They are attached in pairs, end to end. Both of these ingredients can be found in well-stocked supermarkets or Asian markets.
Thai Shrimp and Squash Soup picture


Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings8
Main Ingredient


 Olive oil2 Tablespoon
 Yellow onions2 , diced
 Finley minced garlic2 Tablespoon
 Thai curry powder3 Teaspoon
 Chinese ginger powder/Regular ground ginger3 Teaspoon
 Turmeric1⁄2 Teaspoon
 Serrano chili1⁄2 , seeded
 Lemongrass pieces2 , lightly bruised in a mortar with a pestle (each about 3 inches long)
 Chicken stock4 Cup (64 tbs)
 Fish sauce3 Tablespoon
 Butternut squash1 1⁄2 Pound, cut into 1/2-inch cubes (peeled)
 Coconut milk2 Cup (32 tbs)
 Green beans1⁄2 Pound, cut into 1-inch pieces (trimmed)
 Medium shrimp1 1⁄2 Pound (peeled and deveined)
 Thai basil/Regular basil1 Teaspoon, cut into thin strips (for garnish)
 Lime wedges8 (use more if needed)

Nutrition Facts

Serving size

Calories 397 Calories from Fat 193

% Daily Value*

Total Fat 23 g34.8%

Saturated Fat 15 g74.9%

Trans Fat 0 g

Cholesterol 132.9 mg

Sodium 750 mg31.2%

Total Carbohydrates 28 g9.3%

Dietary Fiber 5.8 g23.2%

Sugars 6.8 g

Protein 24 g48.7%

Vitamin A 185.2% Vitamin C 42.6%

Calcium 12.4% Iron 28.3%

*Based on a 2000 Calorie diet


In a large pot over medium heat, warm the olive oil. Add the onions and cook, stirring, until soft and translucent, about 5 minutes. 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. Add the stock and fish sauce, cover the pot and simmer for 5 minutes.

Add the butternut squash, cover and cook until the squash is tender when pierced with a knife, 5 to 7 minutes. Add the coconut milk and green beans, cover and cook until the beans are tender, about 5 minutes. Add the shrimp and cook until opaque, 3 to 5 minutes.

Remove the pot from the heat. Remove the chili, lemongrass and Kaffir lime leaf and discard. Ladle the soup into warmed bowls and garnish with basil and lime wedges. Serve immediately. Serves 8 to 10.