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. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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. 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.
Thai pumpkin and coconut cream soup is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Thai pumpkin and coconut cream soup is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. 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:
- Prepare 350 grm yellow pumpkin (peeled ) cubed
- Take 1 tbsp lemon juice
- Prepare 5oo ml chicken stock
- Prepare 800 ml coconut cream ( canned)
- Make ready 1 cup basil leaves
- Prepare to taste pepper and salt
- Make ready Ingredients for shrimp paste
- Get 125 grm prawns (shelled and deveined )
- Make ready 10 shallots ,peeled
- Prepare 1 tbsp shrimp paste
- Take 1 tbsp red chilli ,minced
- Prepare 1 tbsp ginger ,grated
- Prepare 1 tsp dark brown sugar
- Take 1 tbsp fish sauce
- Make ready 1 tbsp lemon grass stalk, finely chopped
Season with salt and pepper and heat through without allowing the soup to boil. Cut the leaves into threadlike shreds. Ladle the soup into bowls, add the remaining coconut cream, forming a swirl on top of each bowl, and garnish with the lime leaf or zest. Add coconut cream, season with salt, pepper and fish sauce, and heat through without allowing soup to boil.
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
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). Coconut milk: I used full-fat coconut milk to make mine extra-creamy, but low-fat coconut milk would work too. Or, you're welcome to sub in heavy cream, or. This Thai pumpkin soup recipe is simple to make and tastes as delicious as the pumpkin soup from your favorite Thai restaurant!
So that is going to wrap this up for this special food thai pumpkin and coconut cream soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
