Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, thai pumpkin and coconut cream soup. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Thai Pumpkin And Coconut Cream Soup is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Thai Pumpkin And Coconut Cream Soup is something that 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 begin with this recipe, we have to prepare a few components. You can have 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:
- Take 350 grm yellow pumpkin (peeled) cubed
- Make ready 1 tbsp lemon juice
- Take 5 oo ml chicken stock
- Get 800 ml coconut cream (canned)
- Take 1 cup basil leaves
- Prepare to taste pepper and salt
- Make ready Ingredients for shrimp paste
- Prepare 125 grm prawns (shelled and deveined)
- Take 10 shallots,peeled
- Take 1 tbsp shrimp paste
- Prepare 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
So tell me, what is your favourite to warm up in winter? 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
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). SPICED PUMPKIN AND COCONUT MILK SOUP Dance of Saucepans. Pumpkin Soup with Sage and Coconut milk Cubes N' Juliennes.
So that is going to wrap it up with this special food thai pumpkin and coconut cream soup recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
