Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, thai pumpkin and coconut cream soup. One of my favorites. 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 favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Thai pumpkin and coconut cream soup is something that I’ve loved my whole 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. Serve this fragrant soup with a swirl of coconut milk and fresh coriander (cilantro) for a fantastic spiced vegan pumpkin soup. Today I'm revisiting (and I'm starting with a favourite, my Thai Pumpkin Soup with Coconut Milk Recipe.
To begin with this recipe, we must first 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:
- Make ready 350 grm yellow pumpkin (peeled ) cubed
- Make ready 1 tbsp lemon juice
- Make ready 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
- Get 125 grm prawns (shelled and deveined )
- Prepare 10 shallots ,peeled
- Get 1 tbsp shrimp paste
- Make ready 1 tbsp red chilli ,minced
- Take 1 tbsp ginger ,grated
- Get 1 tsp dark brown sugar
- Get 1 tbsp fish sauce
- Get 1 tbsp lemon grass stalk, finely chopped
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. 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. 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). 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 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 more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
