Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going 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 little bit tasty. This is gonna smell and look delicious.
Thai pumpkin and coconut cream soup is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Thai pumpkin and coconut cream soup is something that I have loved my entire life. They are nice and they look wonderful.
Note that coconut milk and coconut cream are not the same ingredient - the cream is much thicker in texture. And you don't want the refrigerated A crusty bread roll is always a welcome favorite too. So tell me, what is your favourite to warm up in winter?
To get started with this particular recipe, we have to 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:
- Take 350 grm yellow pumpkin (peeled ) cubed
- Make ready 1 tbsp lemon juice
- Get 5oo ml chicken stock
- Get 800 ml coconut cream ( canned)
- Make ready 1 cup basil leaves
- Take to taste pepper and salt
- Take Ingredients for shrimp paste
- Get 125 grm prawns (shelled and deveined )
- Get 10 shallots ,peeled
- Prepare 1 tbsp shrimp paste
- Take 1 tbsp red chilli ,minced
- Make ready 1 tbsp ginger ,grated
- Prepare 1 tsp dark brown sugar
- Get 1 tbsp fish sauce
- Prepare 1 tbsp lemon grass stalk, finely chopped
Cut the leaves into threadlike shreds. 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.
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
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. 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).
So that’s going to wrap it up for this special food thai pumpkin and coconut cream soup recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
