Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, thai pumpkin and coconut cream soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Thai pumpkin and coconut cream soup is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Thai pumpkin and coconut cream soup is something that I’ve loved my entire life.
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 pumpkin soup made with plenty of fresh garlic. I've traded nutmeg for curry powder and heavy cream for coconut milk. The result is one seriously flavor-packed comfort food with subtle.
To get started with this particular recipe, we must prepare a few ingredients. You can have thai pumpkin and coconut cream soup using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Thai pumpkin and coconut cream soup:
- Prepare yellow pumpkin (peeled ) cubed
- Get lemon juice
- Take chicken stock
- Get coconut cream ( canned)
- Get basil leaves
- Make ready pepper and salt
- Prepare Ingredients for shrimp paste
- Get prawns (shelled and deveined )
- Take shallots ,peeled
- Take shrimp paste
- Take red chilli ,minced
- Take ginger ,grated
- Make ready dark brown sugar
- Make ready fish sauce
- Get lemon grass stalk, finely chopped
Soup up your pumpkin soup with this amazing Thai version made with red curry paste, coconut milk and special spices.. 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. Add pumpkin and stock, bring to the boil and simmer gently until pumpkin is very tender.
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
In a blender, purée soup in small batches until very smooth. Rinse saucepan and place purée in it. Add coconut cream, season with salt, pepper and fish sauce, and heat through without allowing soup to boil. This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies.
So that’s going to wrap this up for this special food thai pumpkin and coconut cream soup recipe. Thank you very much for reading. I’m confident you can make this at home. There’s 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. Thanks again for reading. Go on get cooking!
