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

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

Thai pumpkin and coconut cream soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Thai pumpkin and coconut cream soup is something which I have loved my entire life. They are nice and they look fantastic.

This easy pumpkin soup is made with canned pumpkin and cream of coconut. Stir in chicken stock and pumpkin; cook until soup starts to. Add half of the remaining coconut cream.

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

So tell me, what is your favourite to warm up in winter? Thai Pumpkin Soup with Coconut Milk vegan. 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.

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

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). 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.

So that is going to wrap this up with this exceptional food thai pumpkin and coconut cream soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!