Rezept Thai pumpkin and coconut cream soup

Thai pumpkin and coconut cream soup - Recettes simples pour la maison. Pumpkin soup is high atop my list of winter favorites, and this year I've decided to add a Thai twist to the classic with this healthy recipe for coconut I've traded nutmeg for curry powder and heavy cream for coconut milk. The result is one seriously flavor-packed comfort food with subtle hints of Thai flavors. 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.

Ladle the soup into bowls, add the remaining coconut cream, forming a swirl on top of each bowl, and garnish with the lime leaf or zest. Serve this fragrant soup with a swirl of coconut milk and fresh coriander (cilantro) for a fantastic spiced vegan pumpkin soup. Today I'm revisiting (and I'm starting with a favourite, my Thai Pumpkin Soup with Coconut Milk Recipe.

Vous pouvez faire cuire Thai pumpkin and coconut cream soup avec 15 épices et 7 étapes. Voir le guide suivant!

1. 350 grm yellow pumpkin (peeled ) cubed.
2. 1 tbsp lemon juice.
3. 5oo ml chicken stock.
4. 800 ml coconut cream ( canned).
5. 1 cup basil leaves.
6. to taste pepper and salt.
7. Ingredients for shrimp paste.
8. 125 grm prawns (shelled and deveined ).
9. 10 shallots ,peeled.
10. 1 tbsp shrimp paste.
11. 1 tbsp red chilli ,minced.
12. 1 tbsp ginger ,grated.
13. 1 tsp dark brown sugar.
14. 1 tbsp fish sauce.
15. 1 tbsp lemon grass stalk, finely chopped.

It was one of the earliest recipes I shared and is one I still make regularly. 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. This Thai pumpkin soup recipe is simple to make and tastes as delicious as the pumpkin soup from your favorite Thai restaurant!

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.

In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of both savory and sweet entrees. In this recipe, the two come together beautifully in a. 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).