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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, thai pumpkin and coconut cream soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. 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 fast, it tastes yummy. They are fine and they look fantastic. Thai pumpkin and coconut cream soup is something which I’ve 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 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:
  1. Prepare 350 grm yellow pumpkin (peeled ) cubed
  2. Make ready 1 tbsp lemon juice
  3. Take 5oo ml chicken stock
  4. Get 800 ml coconut cream ( canned)
  5. Take 1 cup basil leaves
  6. Take to taste pepper and salt
  7. Get Ingredients for shrimp paste
  8. Make ready 125 grm prawns (shelled and deveined )
  9. Make ready 10 shallots ,peeled
  10. Get 1 tbsp shrimp paste
  11. Make ready 1 tbsp red chilli ,minced
  12. Prepare 1 tbsp ginger ,grated
  13. Take 1 tsp dark brown sugar
  14. Make ready 1 tbsp fish sauce
  15. Make ready 1 tbsp lemon grass stalk, finely chopped

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. 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. Even without added cream, this pumpkin soup takes on a luxuriously velvety texture after it's simmered and pureed.

Steps 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

The combination of red curry paste, ginger, and coconut milk result in a Thai-inspired meal. Make sure all the ingredients are very tender so they'll blend together smoothly. 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).

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