Thai Pumpkin Soup With Prawns Coconut Milk Recipes
THAI COCONUT MILK SOUP WITH PRAWNS
Chef Harold Dieterle fell in love with this essential Thai soup on a trip to Thailand. He dedicated himself to perfecting the dish at home-including a follow-up trip to Thailand. The result is Kin Shop's incredible signature take on this classic coconut milk soup.
Provided by Harold Dieterle
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 18
Steps:
- In a small saucepan set over medium-high heat, heat the vegetable oil until shimmering. Add the garlic, ginger, lemongrass and shallot. Saute until fragrant, about one minute. Add the coconut milk and bring to a simmer. Add the kaffir lime leaves and water, and return the soup to a simmer. Add fish sauce to taste.
- To the saucepan, add the palm sugar, and let the soup gently simmer for 3 to 4 minutes. Add the dried chili and stir to combine. Simmer the soup for about 10 minutes, to blend the flavors.
- Remove the heads from the prawns and squeeze the roe into the soup. Discard the heads. Peel and slice the shrimp and add to the soup. Simmer gently for a minute, until the shrimp are barely cooked through. Add the long or green beans, tofu, and mushrooms to the soup. Remove the soup from the heat and finish with a squeeze of lime juice. Pour the soup into a deep bowl, removing the kaffir lime leaves. Garnish with cilantro and chili oil. Serve immediately.
THAI COCONUT PUMPKIN SOUP
Make and share this Thai Coconut Pumpkin Soup recipe from Food.com.
Provided by PalatablePastime
Categories Coconut
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, stir-fry onion in oil until golden brown.
- Add shrimp, chiles, and shrimp paste; fry for 1 minute.
- Add water and bring to a boil.
- Add pumpkin, reduce heat, and simmer for 10 minutes.
- Add coconut milk and salt; return to a boil and cook until pumpkin is tender.
- Serve garnished with lemon juice, basil leaves, and cilantro.
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- In a large saucepan heat vegetable oil over medium-high heat. Add sliced onion and cook for 2 minutes. Add red Thai Paste and cook, stirring from time to time for 2-3 minutes or until onion has softened.
- Add pumpkin squares and chicken stock and bring to boil. Reduce heat to medium and let simmer for 10 minutes.
- Stir in coconut milk, shrimp (prawn) and tomatoes. Simmer for 3 minutes or until shrimp changed color to pink and the pumpkin squares are just cooked, still a bit crunchy.
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- Put the roasted shrimp paste in a small food processor with the chilli, peppercorns, sambal oelek, garlic and a pinch of salt, and process until smooth. Set aside.
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