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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, thai pumpkin and coconut cream soup. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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.

Thai pumpkin and coconut cream soup is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Thai pumpkin and coconut cream soup is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first 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:
  1. Prepare 350 grm yellow pumpkin (peeled ) cubed
  2. Take 1 tbsp lemon juice
  3. Get 5oo ml chicken stock
  4. Prepare 800 ml coconut cream ( canned)
  5. Take 1 cup basil leaves
  6. Prepare to taste pepper and salt
  7. Make ready Ingredients for shrimp paste
  8. Get 125 grm prawns (shelled and deveined )
  9. Get 10 shallots ,peeled
  10. Prepare 1 tbsp shrimp paste
  11. Take 1 tbsp red chilli ,minced
  12. Make ready 1 tbsp ginger ,grated
  13. Get 1 tsp dark brown sugar
  14. Get 1 tbsp fish sauce
  15. Take 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 is going to wrap it up with this special food thai pumpkin and coconut cream soup recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!