Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how 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 bit tasty. This is gonna smell and look delicious.
This easy pumpkin soup is made with canned pumpkin and cream of coconut. 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.
Thai Pumpkin And Coconut Cream Soup is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Thai Pumpkin And Coconut Cream Soup is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must 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
- Get 1 tbsp lemon juice
- Take 5 oo ml chicken stock
- Prepare 800 ml coconut cream (canned)
- Get 1 cup basil leaves
- Prepare to taste pepper and salt
- Prepare Ingredients for shrimp paste
- Take 125 grm prawns (shelled and deveined)
- Get 10 shallots,peeled
- Prepare 1 tbsp shrimp paste
- Take 1 tbsp red chilli,minced
- Make ready 1 tbsp ginger,grated
- Get 1 tsp dark brown sugar
- Get 1 tbsp fish sauce
- Take 1 tbsp lemon grass stalk, finely chopped
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. This Thai pumpkin soup is creamy and full of flavour, zest and spice.
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
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. Learn how to make pumpkin soup with a delicious coconut twist by following our video recipe. Even without added cream, this pumpkin soup takes on a luxuriously velvety texture after it's simmered and pureed. The combination of red curry paste, ginger, and coconut milk result in a Thai-inspired meal.
So that’s going to wrap this up with this exceptional food thai pumpkin and coconut cream soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be 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!
