Pumpkin in Coconut Soup with Shrimp

Now that Halloween is over...what are you going to do with all your pumpkins?? Try out this new soup.

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.

It goes well with jasmine rice, but it also tastes great with some noodles or even western-style pasta if you prefer. It especially hits the spot if you're a pumpkin lover, the combination of ingredients really highlight the pumpkin flavor.

If you want to spice the soup up a bit, feel free to add Thai ground chile pepper, and/or add more lime juice so it's more sour like tom kha. Try to use the largest shrimp you can find too!

Ingredients

3 1/4 cups squash, prefer Kabocha or Buttercup variety, cut into large cubes
2 cups coconut milk
1/2 cup coconut cream (see note below)
1 1/2 lbs large shrimps or prawns, peeled and deveined, tails on
1/4 cup shallot, sliced
2 tablespoons shallot, coarsely chopped
4 kaffir lime leaves, thinly sliced
12 whole white peppercorns
2 teaspoons salt
2 tablespoons palm sugar
4 tablespoons fresh lime juice
2 cups soup stock
1 large egg, lightly beaten
4-6 kaffir lime leaves, whole, torn to release flavor

Method

In a mortar and pestle pound the peppercorns, sliced shallot, and 1/2 teaspoon salt until it forms a nice paste.

In a large soup pot, heat coconut milk over medium-high heat, then add the peppercorn mixture and bring to a boil. Add soup stock and pumpkin, stir and let cook for about 10 minutes or until pumpkin starts to get soft. Add shrimp, season with salt, palm sugar and lime juice. Stir in chopped shallots. Let it cook to a mild boil, stirring soup with a circular motion.

Gradually drizzle the egg into the soup, stirring gently until the egg is cooked. Add coconut cream (see below) and kaffir lime leaves, stirring quickly. Remove from heat, ladle into a bowl, serve hot and enjoy!

To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid.

Recipe Source: ImportFood.com Thai Supermarket

How to make real coconut milk - video!

Check out this quick video on how make make "real" coconut milk!

http://videos.importfood.com/079-Dish8.html

Of course, since it's much easier to buy the canned version...we won't be squeezing out the milk like this in my class too soon....

Thai Chicken and Ginger Soup

This soup is really known as "Gai Joo Khing", and is particularly good for mothers who just gave birth has it helps heal much of the body.

You can use chicken for this tasty dish or fried fish. To make good Gai Joo Khing, you must fry the chicken with garlic and ginger until the aroma and flavor of ginger is prominent in the chicken before you add water.

Ingredients
1 tablespoon vegetable oil
1 1/2 cups chicken, cut into bite size
1 half head of garlic, peeled and crushed
1/2 cup sliced ginger
2 tablespoons yellow bean sauce (soybean paste)
2 cups water or soup stock
1/2 tablespoon thin soy sauce
1/4 to 1/2 teaspoon Thai pepper powder
1/4 cup spring onion cut into one inch long
2 tablespoons chopped cilantro
fresh red chili pepper cut into long strip for garnish (optional)

Method
Heat oil in a wok on medium heat until hot. Add chicken stir fry until start to cook, add garlic and ginger cook until aromatic. Stir in yellow bean sauce and water, bring to a boil for about 5 minutes. Season with thin soy sauce and white pepper powder. Add spring onion and cilantro remove from heat.

Transfer to serving bowl top with red chili pepper. Serve with steamed jasmine rice.
Enjoy!

Recipe Source: ImportFood.com Thai Supermarket

Mommy & Me Classes

I am about to host new Mommy & Me classes soon! Enjoy this class with your child and learn 3 easy dishes tailored to include and engage your child so both of you can experience the joys of cooking together. Your child will be exposed to basic cooking techniques that are hands-on, safe and fun for everyone.

I know the types of things that kids like (noodles, sauces) but if you have any suggestions for this class, please feel free to tell me! This class is for you and yours to enjoy.

News on the 4-week course and a New Discount

**Four-week Course**

My new 4-week course is about to begin and I cannot wait! We have a great turnout so far and there is still room to sign up. Same day each week for only 2 hours for 4 weeks...and you learn 12 dishes...contact me to sign up or for any questions!

Students will enjoy the casual, fun environment of the class and earn a Certificate of Completion at the end of the course. The 4-week course is also in October. Class size is limited to 5 students. Hurry and sign up!

**Discount News**

Any former student can receive a discount by taking a new class with their friends. Bring two or more of your friends and get a 20% discount and all your friends get a 10% discount. This is starting immediately so get to that new Noodles & Rice class you want to take.

Thai Basil vs. Holy Basil

What are the differences between these two types of basil that is so prominent in authentic Thai dishes?

Thai basil is the sweeter of the two and grows on purplish stems, topped with pretty, reddish purple flower buds. The flowers are edible and both leaves and flowers are sweetly perfumed with a mix of a distinctly basil scent--that of anise or licorice. As such, it is sometimes referred to as "anise basil" or "licorice basil," but are not to be confused with the Western version.

You can put handfuls of Thai basil in dishes. It is used in everything from curries, salads, soups and stir-fry.

Holy Basil, or also known as Hot Basil, is spicy, not sweet. There are two varieties: a white (light green) and a red, which has a reddish purple cast around the stems and the underside of darker green leaves. The lightly hairy leaves of both kinds are jagged along the edges and are smaller and more fragile than Thai sweet basil.

The peppery combination of zesty mint and basil flavors of Holy Basil enhance when cooked and therefore, it is better to use this type of basil cooked than to eat it raw. It is mostly used in simple stir-fries and the famous Pad Ke Maw.

Lets do some cooking this summer !!

Hi everyone!

Summer has been flying by but many wonderful things have been happening in my kitchen.. for instance, I have added new classes to teach. That's right, you can learn up to 28 dishes! I've included some Thai favorites like Drunken Noodles, Pad See Ew, Thai Chicken Basil and some seafood favorites as well. Check them out and make sure to remember that summer won't last for long so my group discount won't be here forever.


To learn more about Thai food, try my Thai Cooking Classes
www.YummyThaiCooking.com
chef@yummythaicooking.com