Thai Pumpkin And Coconut Cream Soup
Thai Pumpkin And Coconut Cream Soup

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, thai pumpkin and coconut cream soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Thai Pumpkin And Coconut Cream Soup is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, 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 get started with this particular recipe, we must prepare a few components. 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:
  1. Get 350 grm yellow pumpkin (peeled) cubed
  2. Make ready 1 tbsp lemon juice
  3. Make ready 5 oo ml chicken stock
  4. Prepare 800 ml coconut cream (canned)
  5. Take 1 cup basil leaves
  6. Get to taste pepper and salt
  7. Prepare Ingredients for shrimp paste
  8. Take 125 grm prawns (shelled and deveined)
  9. Get 10 shallots,peeled
  10. Take 1 tbsp shrimp paste
  11. Prepare 1 tbsp red chilli,minced
  12. Prepare 1 tbsp ginger,grated
  13. Get 1 tsp dark brown sugar
  14. Prepare 1 tbsp fish sauce
  15. 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.

Instructions to make Thai Pumpkin And Coconut Cream Soup:
  1. Using a mortar and pestle pound together all the ingredients listed under shrimp paste to form a well mixed paste.
  2. Toss the pumpkin cubes in lemon juice and keep aside.
  3. In a heavy bottomed pan add the shrimp paste, coconut cream and 250 ml chicken stock.Whisk well so no lumps remain.
  4. On medium heat, stirring occasionally, bring the mixture to a boil. Reduce heat and stir to ensure there are no lumps.
  5. Add pumpkin and cook on low heat until pumpkin is tender but not mushy.
  6. Add the remaining 250 ml chicken stock, salt,pepper and basil leaves. Stir through and cook for a further 10 minutes.
  7. 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’s going to wrap it up for this special food thai pumpkin and coconut cream soup recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s 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!