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 squash. It goes well with jasmine rice, but it also tastes great with somen 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 so it's more sour like . We used the largest shrimp we could find and the result was very nice. We garnished it with fresh Thai chile pepper
For 4 Person(s)
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. Our Chaokoh brand is very high quality so it only takes about 3/4 cups of coconut milk (or less) to yield 1/2 cups coconut cream.