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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, thai pumpkin and coconut cream soup. One of my favorites. This time, I am going to 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 recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Thai Pumpkin And Coconut Cream Soup is something that I’ve loved my whole life.

To get started with this recipe, we must first 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. Get 5 oo 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. Make ready Ingredients for shrimp paste
  8. Get 125 grm prawns (shelled and deveined)
  9. Make ready 10 shallots,peeled
  10. Take 1 tbsp shrimp paste
  11. Take 1 tbsp red chilli,minced
  12. Take 1 tbsp ginger,grated
  13. Take 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. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!