How to Make Thai Pumpkin and Coconut Soup Asian Cooking Recipe Cuisine

Thailand Pumpkin and Coconut Soup

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 6 Servings:

1 lb ripe pumpkin

3 cups water or chicken stock

2 tbsp Tom Yum Paste or Laksa Paste

1 13 oz. can coconut milk

fish sauce or salt

lime juice to taste

a few small basil leaves

Directions:

Peel and dice the pumpkin, discarding any seeds. Bring water or stock to a boil and stir in the paste. Add a quarter of the coconut milk and diced pumpkin. Simmer until pumpkin is tender.

Stir in the rest of the coconut milk and mash some of the pumpkin to give thickness to the soup. Taste and adjust the seasoning, if necessary, with a dash of fish sauce or salt and a little lime juice. 


Ladle into bowls and scatter basil leaves over when serving.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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