Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, thai pumpkin and coconut cream soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Note that coconut milk and coconut cream are not the same ingredient - the cream is much thicker in texture. And you don't want the refrigerated A crusty bread roll is always a welcome favorite too. So tell me, what is your favourite to warm up in winter?
Thai pumpkin and coconut cream soup is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Thai pumpkin and coconut cream soup is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first 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 it.
The ingredients needed to make Thai pumpkin and coconut cream soup:
- Take 350 grm yellow pumpkin (peeled ) cubed
- Get 1 tbsp lemon juice
- Prepare 5oo ml chicken stock
- Take 800 ml coconut cream ( canned)
- Make ready 1 cup basil leaves
- Prepare to taste pepper and salt
- Prepare Ingredients for shrimp paste
- Get 125 grm prawns (shelled and deveined )
- Get 10 shallots ,peeled
- Take 1 tbsp shrimp paste
- Make ready 1 tbsp red chilli ,minced
- Make ready 1 tbsp ginger ,grated
- Take 1 tsp dark brown sugar
- Prepare 1 tbsp fish sauce
- Take 1 tbsp lemon grass stalk, finely chopped
Cut the leaves into threadlike shreds. 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.
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. 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 entrées. In this recipe, the two come together beautifully in a.
So that is going to wrap this up with this special food thai pumpkin and coconut cream soup recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
