A Spicy Prawn Thai Soup Recipe

Try this spicy prawn and butternut squash soup by Hello Chef

Serves 2



  • prawns 350g  
  • butternut squash 600g
  • shallots 1 piece
  • garlic cloves 2 pieces
  • ginger 30g
  • vegetable oil 1 tablespoon
  • red curry paste 20g
  • water 800ml
  • chicken stock cube 1 piece
  • coconut milk 200ml
  • soy sauce 20ml


To serve:

  • sugar snap peas 80g
  • red chilli large 1 piece
  • lime 1 piece
  • fresh coriander 20g



  1. Peel and de-seed the butternut squash and chop it into chunks. Peel and chop the shallots and garlic. Peel and grate the ginger.
  2. Heat a soup pot over medium heat with a drizzle of vegetable oil. Add the butternut squash, shallots, garlic and ginger. Cook for 4-5 minutes or until the mix starts to soften. Add the red curry paste and cook for 1-2 minutes further.
  3. Add the measured water and chicken stock cubes. Bring to a boil, cover and reduce the heat to medium-low. Simmer lightly for 20 minutes or until the squash has softened.
  4. Meanwhile, rinse the sugar snap peas and slice them thinly. Thinly slice the red chilli, and slice the lime into wedges. Chop the fresh coriander.
  5. Add the coconut milk (reserve 2-3 tablespoons for garnish) and puree the soup with a blender until smooth. Return the pureed soup to a high heat.
  6. Add the prawns and the soy sauce. Bring to a boil and cook for 3 minutes more or until the prawns are cooked through (do not overcook or they may become rubbery). Check the seasoning. Divide the soup into bowls and garnish with a swirl of reserved coconut milk. Top with the sliced snow peas, red chilli, lime wedges and chopped coriander.


Recipe from Hello Chef