Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, thai pumpkin and coconut cream soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Thai pumpkin and coconut cream soup is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Thai pumpkin and coconut cream soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
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. Add half of the remaining coconut cream. Season with salt and pepper and heat through without allowing the soup to boil.
To begin with this recipe, we have to prepare a few ingredients. You can have thai pumpkin and coconut cream soup using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Thai pumpkin and coconut cream soup:
- Prepare 350 grm yellow pumpkin (peeled ) cubed
- Take 1 tbsp lemon juice
- Get 5oo ml chicken stock
- Prepare 800 ml coconut cream ( canned)
- Make ready 1 cup basil leaves
- Get to taste pepper and salt
- Prepare Ingredients for shrimp paste
- Get 125 grm prawns (shelled and deveined )
- Take 10 shallots ,peeled
- Prepare 1 tbsp shrimp paste
- Prepare 1 tbsp red chilli ,minced
- Get 1 tbsp ginger ,grated
- Prepare 1 tsp dark brown sugar
- Make ready 1 tbsp fish sauce
- Prepare 1 tbsp lemon grass stalk, finely chopped
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 is creamy and full of flavour, zest and spice.
Instructions 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
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. 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. In this recipe, the two come together beautifully in a.
So that’s going to wrap it up with this special food thai pumpkin and coconut cream soup recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
