Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, thai pumpkin and coconut cream soup. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Thai pumpkin and coconut cream soup is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Thai pumpkin and coconut cream soup is something that I have loved my entire life.
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 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:
- Get 350 grm yellow pumpkin (peeled ) cubed
- Take 1 tbsp lemon juice
- Take 5oo ml chicken stock
- Prepare 800 ml coconut cream ( canned)
- Get 1 cup basil leaves
- Make ready to taste pepper and salt
- Make ready Ingredients for shrimp paste
- Prepare 125 grm prawns (shelled and deveined )
- Make ready 10 shallots ,peeled
- Get 1 tbsp shrimp paste
- Get 1 tbsp red chilli ,minced
- Prepare 1 tbsp ginger ,grated
- Get 1 tsp dark brown sugar
- Prepare 1 tbsp fish sauce
- Get 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 with this exceptional food thai pumpkin and coconut cream soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
