Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, thai pumpkin and coconut cream soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Add half of the remaining coconut cream. Season with salt and pepper and heat through without allowing the soup to boil. Cut the leaves into threadlike shreds.
Thai pumpkin and coconut cream soup is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Thai pumpkin and coconut cream soup is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have thai pumpkin and coconut cream soup using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Thai pumpkin and coconut cream soup:
- Get 350 grm yellow pumpkin (peeled ) cubed
- Take 1 tbsp lemon juice
- Make ready 5oo ml chicken stock
- Get 800 ml coconut cream ( canned)
- Take 1 cup basil leaves
- Take to taste pepper and salt
- Prepare Ingredients for shrimp paste
- Take 125 grm prawns (shelled and deveined )
- Make ready 10 shallots ,peeled
- Take 1 tbsp shrimp paste
- Prepare 1 tbsp red chilli ,minced
- Get 1 tbsp ginger ,grated
- Prepare 1 tsp dark brown sugar
- Take 1 tbsp fish sauce
- Prepare 1 tbsp lemon grass stalk, finely chopped
It's filling enough for a meal or can be paired with shredded or diced chicken or grilled prawns for extra protein. A bit of this, a bit of that, and some coconut cream and I ended up with one of the best pumpkin soups I've ever made. Pumpkin soup is high atop my list of winter favorites, and this year I've decided to add a Thai twist to the classic with this healthy recipe for coconut I've traded nutmeg for curry powder and heavy cream for coconut milk. The result is one seriously flavor-packed comfort food with subtle hints of Thai flavors.
Steps to make Thai pumpkin and coconut cream soup:
- Using a mortar and pestle pound together all the ingredients listed under shrimp paste to form a well mixed paste.
- Toss the pumpkin cubes in lemon juice and keep aside.
- In a heavy bottomed pan add the shrimp paste, coconut cream and 250 ml chicken stock.Whisk well so no lumps remain.
- On medium heat, stirring occasionally, bring the mixture to a boil. Reduce heat and stir to ensure there are no lumps.
- Add pumpkin and cook on low heat until pumpkin is tender but not mushy.
- Add the remaining 250 ml chicken stock, salt,pepper and basil leaves. Stir through and cook for a further 10 minutes.
- Remove from heat and serve immediately
Add coconut cream, season with salt, pepper and fish sauce, and heat through without allowing soup to boil. Taste and adjust seasoning, then add lime juice and finely shredded kaffir lime leaves (keep some aside for garnish). Ladle soup into bowls and garnish with lime leaves, coriander (if using). This Thai pumpkin soup recipe is simple to make and tastes as delicious as the pumpkin soup from your favorite Thai restaurant! In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of both savory and sweet entrees.
So that is going to wrap this up with this special food thai pumpkin and coconut cream soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
