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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, thai pumpkin and coconut cream soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Thai pumpkin and coconut cream soup is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Thai pumpkin and coconut cream soup is something which I have loved my entire life.

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?

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook thai pumpkin and coconut cream soup using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Thai pumpkin and coconut cream soup:
  1. Take 350 grm yellow pumpkin (peeled ) cubed
  2. Prepare 1 tbsp lemon juice
  3. Get 5oo ml chicken stock
  4. Get 800 ml coconut cream ( canned)
  5. Get 1 cup basil leaves
  6. Take to taste pepper and salt
  7. Prepare Ingredients for shrimp paste
  8. Prepare 125 grm prawns (shelled and deveined )
  9. Take 10 shallots ,peeled
  10. Get 1 tbsp shrimp paste
  11. Prepare 1 tbsp red chilli ,minced
  12. Make ready 1 tbsp ginger ,grated
  13. Get 1 tsp dark brown sugar
  14. Take 1 tbsp fish sauce
  15. Prepare 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:
  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

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’s going to wrap this up for this exceptional food thai pumpkin and coconut cream soup recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!