Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, thai pumpkin and coconut cream soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Thai pumpkin and coconut cream soup is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Thai pumpkin and coconut cream soup is something which I have 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 have to prepare a few ingredients. You can cook 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 350 grm yellow pumpkin (peeled ) cubed
- Prepare 1 tbsp lemon juice
- Make ready 5oo ml chicken stock
- Prepare 800 ml coconut cream ( canned)
- Take 1 cup basil leaves
- Prepare to taste pepper and salt
- Make ready Ingredients for shrimp paste
- Get 125 grm prawns (shelled and deveined )
- Prepare 10 shallots ,peeled
- Prepare 1 tbsp shrimp paste
- Prepare 1 tbsp red chilli ,minced
- Prepare 1 tbsp ginger ,grated
- Make ready 1 tsp dark brown sugar
- Prepare 1 tbsp fish sauce
- Get 1 tbsp lemon grass stalk, finely chopped
Because this soup is made with coconut cream (to give it a beautiful Thai flavour), it's also dairy-free!!! If you'd prefer to use everyday cream, then you absolutely can - but the coconut cream gives it such a beautiful flavour and works really well with the lime juice, ginger, garlic and red curry paste. A warm soup is a good treat for any time,but specially during the cold months. With my love to spicy food and Thai cuisine,this Thai spiced pumpkin recipe will be a good addition to Food Corner recipe collection.
Instructions 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
As Sri Lankans we love to cook pumpkin as a curry. Although most of the ingredients are similar to the ingredients we use in pumpkin curry,this recipe ends as a delicious soup. Thai pumpkin soup with coconut and lime Packed full of vitamin C, the versatile pumpkin adds more than just colour to a dish. So try this delicious Thai pumpkin soup with coconut and lime for a comforting dinner during these cold winter months. This is a spicy Thai variety on our favorite pumpkin soup.
So that is going to wrap this up for this special food thai pumpkin and coconut cream soup recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
