Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, thai pumpkin and coconut cream soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Thai pumpkin and coconut cream soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Thai pumpkin and coconut cream soup is something which I have loved my whole life. They’re nice and they look wonderful.
To get started 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 can achieve that.
The ingredients needed to make Thai pumpkin and coconut cream soup:
- Prepare 350 grm yellow pumpkin (peeled ) cubed
- Take 1 tbsp lemon juice
- Take 5oo ml chicken stock
- Make ready 800 ml coconut cream ( canned)
- Prepare 1 cup basil leaves
- Get to taste pepper and salt
- Make ready Ingredients for shrimp paste
- Make ready 125 grm prawns (shelled and deveined )
- Take 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
- Get 1 tbsp fish sauce
- Get 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 is going to wrap it up for this exceptional food thai pumpkin and coconut cream soup recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
