Thai Pumpkin And Coconut Cream Soup
Thai Pumpkin And Coconut Cream Soup

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, thai pumpkin and coconut cream soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Thai Pumpkin And Coconut Cream Soup is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Thai Pumpkin And Coconut Cream Soup is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first 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:
  1. Prepare 350 grm yellow pumpkin (peeled) cubed
  2. Make ready 1 tbsp lemon juice
  3. Prepare 5 oo ml chicken stock
  4. Make ready 800 ml coconut cream (canned)
  5. Get 1 cup basil leaves
  6. Get to taste pepper and salt
  7. Take Ingredients for shrimp paste
  8. Prepare 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. Take 1 tbsp ginger,grated
  13. Make ready 1 tsp dark brown sugar
  14. Make ready 1 tbsp fish sauce
  15. Get 1 tbsp lemon grass stalk, finely chopped
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

So that’s going to wrap it up for this special food thai pumpkin and coconut cream soup recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!