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

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, thai pumpkin and coconut cream soup. It is 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 popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Thai pumpkin and coconut cream soup is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. 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. Make ready 350 grm yellow pumpkin (peeled ) cubed
  2. Get 1 tbsp lemon juice
  3. Get 5oo ml chicken stock
  4. Take 800 ml coconut cream ( canned)
  5. Take 1 cup basil leaves
  6. Get to taste pepper and salt
  7. Take Ingredients for shrimp paste
  8. Get 125 grm prawns (shelled and deveined )
  9. Get 10 shallots ,peeled
  10. Take 1 tbsp shrimp paste
  11. Prepare 1 tbsp red chilli ,minced
  12. Prepare 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 exceptional food thai pumpkin and coconut cream soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget 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!