Thai Basil Soup with Shrimp, Lemongrass and Ginger

Cold weather was here, for about two days, so I decided to make a soup! I’m obsessed with kobocha squash (Japanese pumpkin) and Thai food, so I decided to incorporate them into this soup.

This soup recipe could serve 4-5 for one meal. I made it and used leftovers for three days. The boiled pumpkin mixed with the lemongrass, ginger and shrimp was such a tasty mixture. Notice all of the colors of the dish? The more colors in a dish, the more vitamins and nutrients you are getting! Adding a lean protein made this dish a perfect combination.

There are quite a few ingredients, but I swear, this recipe is super easy.



  • 1 C Vegetable Broth
  • 1/4 Cup lite coconut milk
  • 1 stalk lemon grass, chopped
  • 1 lime (cut in half)
  • 1 Tbsp fresh ginger (about the size of your thumb)
  • 4 cloves garlic
  • 1 Tbsp white miso paste
  • Thai basil (1 chopped leave and~4 whole leaves)
  • 1 whole Kabocha-Japanese pumpkin – cut into cubes (image below shows how to do this)
  • 1 lb shrimp (shelled)IMG_6403
  • 4 C spinach
  • 3 bell peppers, cut into strips
  • 3 green onion stalks, diced
  • 1 Tbsp chili pepper flakes (more of less can be used based on your like of spicy food)
  • 4 green zucchini – spiralized using the thick setting
  • 1 C cilantro, chopped


  1. In a large pot, bring vegetable broth and coconut milk to a boil. Squeeze the lime on top, stir and cover.
  2. Using a food processor, grind lemon grass, ginger and garlic for about 1 minute, scraping the sides in between. If you do not have a food processor, chop the lemon grass, ginger, and garlic to a very fine texture. (make sure to skin the ginger before putting into the food processor)
  3. Add lemon grass, ginger, garlic and miso paste to large pot, stir, and reduce heat to medium.IMG_6427
  4. Add diced kobocha squash, miso paste and chopped basil leaves to pot. Cover and let cook for about 8-10 minutes, stirring occasionally.
  5. Add shrimp, spinach, bell peppers, onions and chili peppers to pot. Stir and cover.
  6. Continue to cook on medium for about 3-5 more minutes, or until shrimp has turned pink.
  7. Use a ladle and serve over zucchini noodles, with siracha if extra spice desired!


How to cube the kabocha is pictured below-use a sharp knife! 1) Cut in half 2) Remove seeds 3) Cut into moons 4)cut into smaller wedges.




Here is what the finished product looks like in the pot!


Zucchini noodles with cilantro on top, ready for some of the yumminess to be poured on top. You can dish the zucchini noodles into individual bowls, and pour the stew mixture on top.


Here is the finished, plated delicious product! So good:)


The leftovers were almost better than from the night I made this! There wa plenty  for me to bring to work for two days.















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