Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, thai pumpkin and coconut cream soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Thai Pumpkin And Coconut Cream Soup is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Thai Pumpkin And Coconut Cream Soup is something which I have loved my entire life.
Add half of the remaining coconut cream. Season with salt and pepper and heat through without allowing the soup to boil. Cut the leaves into threadlike shreds.
To begin with this 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 can achieve it.
The ingredients needed to make Thai Pumpkin And Coconut Cream Soup:
- Take 350 grm yellow pumpkin (peeled) cubed
- Make ready 1 tbsp lemon juice
- Prepare 5 oo ml chicken stock
- Prepare 800 ml coconut cream (canned)
- Take 1 cup basil leaves
- Get to taste pepper and salt
- Get Ingredients for shrimp paste
- Prepare 125 grm prawns (shelled and deveined)
- Prepare 10 shallots,peeled
- Prepare 1 tbsp shrimp paste
- Prepare 1 tbsp red chilli,minced
- Take 1 tbsp ginger,grated
- Make ready 1 tsp dark brown sugar
- Take 1 tbsp fish sauce
- Prepare 1 tbsp lemon grass stalk, finely chopped
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. 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.
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
So tell me, what is your favourite to warm up in winter? Thai Pumpkin Soup with Coconut Milk vegan. Spiced Pumpkin Soupruled.me. butter, coriander, salt, minced ginger, cooked bacon, roasted. 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).
So that’s 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 sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
