Thai pumpkin and coconut cream soup
Thai pumpkin and coconut cream soup

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, thai pumpkin and coconut cream soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Thai pumpkin and coconut cream soup is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Thai pumpkin and coconut cream soup is something which I have loved my entire life.

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.

To get started with this particular recipe, we must first prepare a few components. You can cook 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:
  1. Take 350 grm yellow pumpkin (peeled ) cubed
  2. Prepare 1 tbsp lemon juice
  3. Prepare 5oo ml chicken stock
  4. Get 800 ml coconut cream ( canned)
  5. Prepare 1 cup basil leaves
  6. Make ready to taste pepper and salt
  7. Get Ingredients for shrimp paste
  8. Take 125 grm prawns (shelled and deveined )
  9. Get 10 shallots ,peeled
  10. Get 1 tbsp shrimp paste
  11. Make ready 1 tbsp red chilli ,minced
  12. Make ready 1 tbsp ginger ,grated
  13. Take 1 tsp dark brown sugar
  14. Take 1 tbsp fish sauce
  15. Make ready 1 tbsp lemon grass stalk, finely chopped

It was one of the earliest recipes I shared and is one I still make regularly. 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. 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:
  1. Using a mortar and pestle pound together all the ingredients listed under shrimp paste to form a well mixed paste.
  2. Toss the pumpkin cubes in lemon juice and keep aside.
  3. In a heavy bottomed pan add the shrimp paste, coconut cream and 250 ml chicken stock.Whisk well so no lumps remain.
  4. On medium heat, stirring occasionally, bring the mixture to a boil. Reduce heat and stir to ensure there are no lumps.
  5. Add pumpkin and cook on low heat until pumpkin is tender but not mushy.
  6. Add the remaining 250 ml chicken stock, salt,pepper and basil leaves. Stir through and cook for a further 10 minutes.
  7. 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). 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. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!