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Before you jump to Thai Pumpkin And Coconut Cream Soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Fantastic Product And Can Also Be Advantageous For Your Health.
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We hope you got benefit from reading it, now let’s go back to thai pumpkin and coconut cream soup recipe. 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 cook Thai Pumpkin And Coconut Cream Soup:
- You need 350 grm yellow pumpkin (peeled) cubed
- Prepare 1 tbsp lemon juice
- Provide 5 oo ml chicken stock
- Use 800 ml coconut cream (canned)
- Get 1 cup basil leaves
- Get to taste pepper and salt
- Provide Ingredients for shrimp paste
- Provide 125 grm prawns (shelled and deveined)
- Get 10 shallots,peeled
- You need 1 tbsp shrimp paste
- Prepare 1 tbsp red chilli,minced
- Prepare 1 tbsp ginger,grated
- Provide 1 tsp dark brown sugar
- Provide 1 tbsp fish sauce
- Prepare 1 tbsp lemon grass stalk, finely chopped
Steps 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
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