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    You are in: Home / Thai / Thai Coconut Pumpkin Soup Recipe
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    Thai Coconut Pumpkin Soup

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on September 28, 2002

      With the days getting colder now, this is a perfect "warm-me-up" soup. It only took me half an hour to make from start to finish and had a wonderful taste. I think the amount of chillies might need to be adjusted though, depending on which type you use. I used half as many as this recipe called for, deseeded, and there was still plenty of heat in the dish. Also, I might cut the amount of water down a bit next time - say to four or five cups - since I found the soup was a touch thin when I added the coconut milk. I didn't have fresh coriander and basil, but stirred in some store-bought pastes, which worked just fine.

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    • on November 06, 2003

      Very good!I skipped the dried shrimp and I used fish sauce. I made my own shrimp paste fresh shrimp in the food processor. For the chilies I used red curry paste.I also added kiffer lime leaves. And replaced the pumpkin with butternut.Garnished with whole broiled shrimp. Very warming creamy soup.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Thai Coconut Pumpkin Soup

    Serving Size: 1 (390 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 294.7
     
    Calories from Fat 253
    86%
    Total Fat 28.2 g
    43%
    Saturated Fat 19.7 g
    98%
    Cholesterol 0.0 mg
    0%
    Sodium 610.0 mg
    25%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 1.2 g
    4%
    Sugars 3.7 g
    15%
    Protein 3.6 g
    7%

    The following items or measurements are not included:

    dried shrimp

    shrimp paste

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