Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, thai pumpkin and coconut cream soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Thai pumpkin and coconut cream soup is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Thai pumpkin and coconut cream soup is something which I have loved my entire life.
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. This Thai pumpkin soup is creamy and full of flavour, zest and spice. It's filling enough for a meal or can be paired with shredded or diced chicken or grilled prawns for extra protein.
To begin with this particular recipe, we must prepare a few components. You can have thai pumpkin and coconut cream soup using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Thai pumpkin and coconut cream soup:
- Take 350 grm yellow pumpkin (peeled ) cubed
- Make ready 1 tbsp lemon juice
- Get 5oo ml chicken stock
- Take 800 ml coconut cream ( canned)
- Get 1 cup basil leaves
- Take to taste pepper and salt
- Get Ingredients for shrimp paste
- Make ready 125 grm prawns (shelled and deveined )
- Get 10 shallots ,peeled
- Take 1 tbsp shrimp paste
- Prepare 1 tbsp red chilli ,minced
- Prepare 1 tbsp ginger ,grated
- Take 1 tsp dark brown sugar
- Make ready 1 tbsp fish sauce
- Prepare 1 tbsp lemon grass stalk, finely chopped
Season with salt and pepper and heat through without allowing the soup to boil. Cut the leaves into threadlike shreds. Ladle the soup into bowls, add the remaining coconut cream, forming a swirl on top of each bowl, and garnish with the lime leaf or zest. Add coconut cream, season with salt, pepper and fish sauce, and heat through without allowing soup to boil.
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
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). Coconut milk: I used full-fat coconut milk to make mine extra-creamy, but low-fat coconut milk would work too. Or, you're welcome to sub in heavy cream, or. Even without added cream, this pumpkin soup takes on a luxuriously velvety texture after it's simmered and pureed.
So that is going to wrap it up with this exceptional food thai pumpkin and coconut cream soup recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
