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Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, thai pumpkin and coconut cream soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Thai Pumpkin And Coconut Cream Soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Thai Pumpkin And Coconut Cream Soup is something that I have loved my entire life.
This easy pumpkin soup is made with canned pumpkin and cream of coconut. Stir in chicken stock and pumpkin; cook until soup starts to. 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.
To get started with this particular recipe, we have to first prepare a few ingredients. 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:
- Take 350 grm yellow pumpkin (peeled) cubed
- Get 1 tbsp lemon juice
- Make ready 5 oo ml chicken stock
- Get 800 ml coconut cream (canned)
- Take 1 cup basil leaves
- Get to taste pepper and salt
- Make ready Ingredients for shrimp paste
- Prepare 125 grm prawns (shelled and deveined)
- Prepare 10 shallots,peeled
- Make ready 1 tbsp shrimp paste
- Get 1 tbsp red chilli,minced
- Make ready 1 tbsp ginger,grated
- Get 1 tsp dark brown sugar
- Take 1 tbsp fish sauce
- Prepare 1 tbsp lemon grass stalk, finely chopped
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. 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).
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
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). Coconut milk: I used full-fat coconut milk to make mine extra-creamy, but low-fat coconut milk would work too. Or, you're welcome to sub in heavy cream, or.. Food Babe's Thai Spiced Pumpkin Soup, Mushrooms And Coconut Milk Soup, Frejon (coconut Milk And Bean Soup) With Whole Fried Snapper.
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So that is going to wrap it up for this exceptional food thai pumpkin and coconut cream soup recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
