Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, thai pumpkin and coconut cream soup. It is one of my favorites. For mine, I am going to make it a little bit unique. 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 popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Thai Pumpkin And Coconut Cream Soup is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have thai pumpkin and coconut cream soup using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Thai Pumpkin And Coconut Cream Soup:
- Prepare 350 grm yellow pumpkin (peeled) cubed
- Make ready 1 tbsp lemon juice
- Prepare 5 oo ml chicken stock
- Take 800 ml coconut cream (canned)
- Prepare 1 cup basil leaves
- Get to taste pepper and salt
- Take Ingredients for shrimp paste
- Take 125 grm prawns (shelled and deveined)
- Get 10 shallots,peeled
- Make ready 1 tbsp shrimp paste
- Prepare 1 tbsp red chilli,minced
- Make ready 1 tbsp ginger,grated
- Make ready 1 tsp dark brown sugar
- Take 1 tbsp fish sauce
- Prepare 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.
Steps 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’s going to wrap it up with this exceptional food thai pumpkin and coconut cream soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
