Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, thai pumpkin and coconut cream soup. It is one of my favorites. For mine, I will make it a bit tasty. This will be really 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. 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.
Thai Pumpkin And Coconut Cream Soup is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Thai Pumpkin And Coconut Cream Soup is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. 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:
- Take 350 grm yellow pumpkin (peeled) cubed
- Get 1 tbsp lemon juice
- Prepare 5 oo ml chicken stock
- Make ready 800 ml coconut cream (canned)
- Get 1 cup basil leaves
- Get to taste pepper and salt
- Take Ingredients for shrimp paste
- Prepare 125 grm prawns (shelled and deveined)
- Prepare 10 shallots,peeled
- Take 1 tbsp shrimp paste
- Get 1 tbsp red chilli,minced
- Get 1 tbsp ginger,grated
- Get 1 tsp dark brown sugar
- Make ready 1 tbsp fish sauce
- Get 1 tbsp lemon grass stalk, finely chopped
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. 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
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 is going to wrap this up with 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 more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
