Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, thai pumpkin and coconut cream soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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?
Thai pumpkin and coconut cream soup is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Thai pumpkin and coconut cream soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook thai pumpkin and coconut cream soup using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Thai pumpkin and coconut cream soup:
- Prepare 350 grm yellow pumpkin (peeled ) cubed
- Take 1 tbsp lemon juice
- Prepare 5oo ml chicken stock
- Get 800 ml coconut cream ( canned)
- Take 1 cup basil leaves
- Make ready to taste pepper and salt
- Make ready Ingredients for shrimp paste
- Make ready 125 grm prawns (shelled and deveined )
- Prepare 10 shallots ,peeled
- Take 1 tbsp shrimp paste
- Take 1 tbsp red chilli ,minced
- Take 1 tbsp ginger ,grated
- Prepare 1 tsp dark brown sugar
- Make ready 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.
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
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 this up for this exceptional food thai pumpkin and coconut cream soup recipe. Thanks so much for reading. I’m sure 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, friends and colleague. Thanks again for reading. Go on get cooking!
