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

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a special 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 is gonna smell and look 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 well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Thai pumpkin and coconut cream soup is something that I have loved my whole life.

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

Instructions 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. 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 for this special food thai pumpkin and coconut cream soup recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!