How to Make Delicious Thai Pumpkin And Coconut Cream Soup

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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 Make Healthy Eating A Part of Your Life.

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We hope you got insight from reading it, now let’s go back to thai pumpkin and coconut cream soup recipe. You can have 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. Use 350 of grm yellow pumpkin (peeled) cubed.
  2. Use 1 tbsp of lemon juice.
  3. Use 5 of oo ml chicken stock.
  4. Use 800 ml of coconut cream (canned).
  5. Provide 1 cup of basil leaves.
  6. Use to taste of pepper and salt.
  7. Get of Ingredients for shrimp paste.
  8. Get 125 of grm prawns (shelled and deveined).
  9. Use 10 of shallots,peeled.
  10. Prepare 1 tbsp of shrimp paste.
  11. Take 1 tbsp of red chilli,minced.
  12. Use 1 tbsp of ginger,grated.
  13. You need 1 tsp of dark brown sugar.
  14. Prepare 1 tbsp of fish sauce.
  15. Provide 1 tbsp of 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.

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