Recipe Pumpkin in Coconut Soup with Shrimp, 'Phaktong Tom Kati'
This looks a lot like a rich buttery French style cream soup, but it's a velvety smooth, creamy Thai-style coconut soup with hearty chunks of squash. We love this with Asian-style Kabocha pumpkin...
Keywords
- Thai
- recipe
- Pumpkin in Coconut Soup with Shrimp
- 'Phaktong Tom Kati'
- shrimp
- salt
- coconut milk
- coconut cream
- authentic
- thailand
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Cooking tools:
- Mortar and pestle
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Ladle
- Kitchen scale
- Spoon
- Whisk
- Can opener
Ingredients
- Squash, Prefer Kabocha or Buttercup variety, cut into large cubes
- Coconut Milk
- Coconut Cream (see note below)
- Large Shrimps or Prawns, peeled and deveined, tails on
- Shallot, Sliced
- Shallot, Coarsely Chopped
- Kaffir Lime Leaves, Thinly sliced
- Whole White Peppercorns
- Salt
- Palm Sugar
- Fresh Lime Juice
- Soup Stock
- Large Egg, lightly beaten
- Kaffir Lime Leaves, torn
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