Thai pumpkin and coconut cream soup
Thai pumpkin and coconut cream soup

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, thai pumpkin and coconut cream soup. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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.

Thai pumpkin and coconut cream soup is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Thai pumpkin and coconut cream soup is something which I’ve loved my whole life.

To begin with this 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 can achieve that.

The ingredients needed to make Thai pumpkin and coconut cream soup:
  1. Get yellow pumpkin (peeled ) cubed
  2. Prepare lemon juice
  3. Make ready chicken stock
  4. Take coconut cream ( canned)
  5. Make ready basil leaves
  6. Prepare pepper and salt
  7. Make ready Ingredients for shrimp paste
  8. Get prawns (shelled and deveined )
  9. Prepare shallots ,peeled
  10. Prepare shrimp paste
  11. Get red chilli ,minced
  12. Take ginger ,grated
  13. Take dark brown sugar
  14. Take fish sauce
  15. Make ready lemon grass stalk, finely chopped

It was one of the earliest recipes I shared and is one I still make regularly. 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.

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

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 recipe is simple to make and tastes as delicious as the pumpkin soup from your favorite Thai restaurant! In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of both savory and sweet entrees. In this recipe, the two come together beautifully in a.

So that’s going to wrap it up with this special food thai pumpkin and coconut cream soup recipe. Thanks so much for reading. I am confident you can 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, friends and colleague. Thank you for reading. Go on get cooking!