Squash, Prawn and Coconut Bone Broth Stew

Recipe Info

  • Prep Time: 20 mins
  • Cooking Time: 25 mins
  • Servings: 4
Inspired by a recipe by the legendary food writer Diana Henry, this Asian-style stew features your choice of squash or pumpkin. Definitely try using the fish bone broth to take the flavour of the dish to the next level!


  • 1 medium onion, sliced
  • 2 tbsp olive oil, ghee or coconut oil
  • 3 garlic cloves, minced
  • 1 inch cube of ginger, grated
  • 1 red chilli, deseeded
  • 400ml coconut milk
  • 500ml Take Stock Chicken or Fish Bone Broth
  • 350g squash or pumpkin, cut into 3cm cubes
  • 100g new potatoes, halved
  • 200g spinach leaves
  • 15g coriander
  • 400g large prawns
  • 2 tbsp fish sauce
  • lime wedges


  1. Heat the oil in a pan and cook the onion until soft. Once softened, add the garlic, ginger and chilli and cook for a further 2-3 minutes.
  2. Next add your coconut milk or cream, Take Stock Chicken Bone Broth or Fish Bone Broth and seasoning.
  3. Add the pumpkin, potato and coriander stalks. Cook until the squash is tender.
  4. When nearly finished, add the prawns and spinach and cook until the prawns are cooked, about 3 minutes. Stir in the lime juice and fish sauce. Serve with lime wedges and the remaining coriander leaves.

Recipe Info

  • Prep Time: 20 mins
  • Cooking Time: 25 mins
  • Servings: 4