Squash And Coconut Milk Soup
This fragrant and comforting Thai squash soup is a delightful blend of sweet and savory flavors. With the creamy coconut milk as the base, the soup is infused with a rich paste made from dried baby shrimp, shallots, chilies, and lemongrass. Tender pieces of squash and aromatic kaffir lime leaves add depth to the dish, while a touch of fish sauce, lime juice, and fresh basil leaves provide a burst of bright and fresh notes. It's a perfect soup to warm you up on a chilly day with its enticing aroma and comforting taste.
— Constant Cookbook
Ingredients
- 1 Tbs. dried baby shrimp
- 4 shallots, quartered
- 2 red or green serrano or jalapeño chilies,
- seeded
- 1 stalk lemongrass, center white part only,
- chopped
- 2 1/2 cups unsweetened coconut milk
- 2 cups chicken stock or water
- 6 kaffir lime leaves
- 1 lb. kabocha, acorn or butternut squash, peeled
- and cut into 3/4-inch pieces
- 1 Tbs. Thai fish sauce
- 1 Tbs. lime juice
- 1/2 tsp. sugar
- 1/2 cup fresh basil leaves
Instructions
- Place the dried shrimp in a small bowl, add warm water to cover and let soak until softened, about 10 minutes. Drain, reserving half of the liquid.
- In a blender, combine the shrimp and reserved soaking liquid, shallots, chilies and lemongrass. Process until a smooth paste forms.
- Open the can of coconut milk without shaking it. Scrape the thick cream from the top into a large saucepan over medium-high heat. Stir in the spice paste and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, uncovered, until fragrant, about 5 minutes. Add the remaining coconut milk, stock, makrut lime leaves and squash and stir. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and simmer, uncovered, stirring once or twice, until the squash is tender, about 15 minutes.
- Just before serving, season with the fish sauce, lime juice, sugar and basil leaves. Taste and adjust the seasonings. Serve hot, ladled into bowls.
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