Gaeng Leang Goong

Kabocha pumpkin soup with prawns

Gaeng Leang Goong

Kabocha pumpkin soup with prawns

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  • Each serving 90 cal
  • 1g fat (0g sat)
  • 30mg chol
  • 1150mg sodium
  • 12g carb
  • 3g fiber
  • 4g sugars (1 added)
  • 9g protein


  • 4 cups chicken broth or water
  • 4 shallots, peeled, about 1/4 cup
  • 1/2 teaspoon anchovy paste, or 2 tablespoons white miso
  • 1/2 cups fresh corn kernels, or frozen corn kernels
  • 1 1/2 cups kabocha or butternut squash, peeled, seeded and sliced
  • 1 1/2 cups shiitake mushroom, sliced
  • 1 1/2 cups oyster or button mushrooms, torn into long strips
  • 1 1/2 cups spinach leaves
  • 16 prawns, shelled and deveined
  • 1 1/2 teaspoons salt
  • 10 black peppercorns, crushed, or 1/2-1 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon sugar or as needed
  • 2 cups Thai purple basil leaves or other basil leaves


Bring broth or water to a boil in a large pot and keep on medium heat.

In mortar and pestle, pound shallots with anchovy paste or miso until becomes a paste. Add it to a saucepan with corn, squash and shiitake mushrooms; let it boil for 5 minutes or until the squash gets partially translucent. Then mix in other mushrooms and spinach and let it boil for another 2 minutes.

Add prawns and then season with salt, black pepper, crushed red pepper, rice vinegar, sugar and basil. When it comes back to a boil, remove and serve.

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