A soup based on vegetables and shrimp inspired by Thai cuisine, in the traditional Tom Yum prawn soup, which can be eaten hot or cold and has a spicy and citrus touch.
Although it is the most elaborate recipe of all the proposals in this series of cold soups for summer, it has such a surprising and exotic flavor that it fascinates and breaks the monotony of the other more vegetal cold creams by adding the seafood that you can enjoy in the coastal beach areas fanning yourself with a pai pai.
Thai Pumpkin, Carrot and Prawn Cream Recipe.
Ingredients.
Serve: 6
Time: 45 minutes.
- 12 medium cooked prawns
- One finely chopped onion
- 3 cloves of garlic, peeled and finely chopped
- One carrot peeled and finely chopped
- One stalk of finely chopped celery
- A quarter of finely chopped pumpkin
- 4 tablespoons extra virgin coconut oil
- A can of coconut milk
- One liter of fish or seafood broth
- Juice of half a lime
- Hot chili paste to taste
How is It Done?
- In a large frying pan with two tablespoons of coconut oil, sauté the chili to taste without burning.
- Add the cut vegetables (pumpkin, celery, carrot, onion and garlic), sauté them lightly for a few minutes and add the fish or seafood broth, which you can make by cooking the prawn heads.
- Bring the mixture to a boil, lower the heat and let it cook for about 5 minutes.
- Heat it again until boiling and add the coconut milk when lowering the heat and let it cook again for another 5 minutes.
- Remove from heat and beat well until smooth.
- Let it cool in the refrigerator, and serve in separate bowls with 3 prawn tails and season with lime juice.
Cold soups, very varied recipes for athletes.
Nutritional Values per Person.
A 359 g serving gives you:
Amounts per serving / % RDA
- Calories 173 / 9%
- Water 236g
- Carbohydrates 6.2 g / 2%
- Fiber 0.8 g / 3%
- Fat 14.2 g / 22%
- Protein 6.7 g / 13%
- Vitamin A 3190 IU / 64%
- Vitamin C 5.9 mg / 10%
- Niacin 3 mg / 15%
- Vitamin B12 0.3 mcg / 6%
- Calcium 75.2 mg / 8%
- Iron 1.6 mg / 9%
- Phosphorus 105 mg / 10%
- Potassium 357 mg / 10%
- Zinc 0.6 mg / 4%
- Copper 0.2 mg / 10%
- Manganese 0.2 mg / 12%
- Selenium 5.9 mcg / 8%
- Cholesterol 21.5 mg / 7%
- Phytosterols 13.2 mg
Bottom Line.
Thai Pumpkin, Carrot and Prawn Cream recipe is a delightful and flavorful dish that combines the rich sweetness of pumpkin and carrot with the savory goodness of prawns. The creamy texture and aromatic spices make this a perfect meal for any occasion. Give it a try and treat your taste buds to a delicious culinary experience!
