Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way 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 unique. This is gonna smell and look delicious.
Thai pumpkin and coconut cream soup is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Thai pumpkin and coconut cream soup is something which I have loved my whole life. They are fine and they look fantastic.
This easy pumpkin soup is made with canned pumpkin and cream of coconut. Stir in chicken stock and pumpkin; cook until soup starts to. Add half of the remaining coconut cream.
To begin with this particular recipe, we have to 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
- Get 1 tbsp lemon juice
- Make ready 5oo ml chicken stock
- Prepare 800 ml coconut cream ( canned)
- Prepare 1 cup basil leaves
- Prepare to taste pepper and salt
- Get 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
- Take 1 tbsp ginger ,grated
- Make ready 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? Thai Pumpkin Soup with Coconut Milk vegan. 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.
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
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). 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.
So that’s going to wrap this up for this special food thai pumpkin and coconut cream soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
