|Name:||Coconut Pumpkin Soup (Gaeng Liang Fak Tong)||Contributor:||Leigh Ann Hussey|
|Description:||A good Thai recipe --||Posted:||1994-11-01|
|Key words:||soup, coconut, pumpkin, Thai||Category:||Soups|
|Ingredients:||3-4 c peeled fresh pumpkin (or yellow squash), cut into pieces about the size of short carrot sticks, or 1" cubes
Juice of 1/2 lime
1/3 lb shrimp, shelled & finely chopped
2 cans coconut milk
1 c water
2 shallots, finely chopped
1 Tbsp Kapi shrimp paste
2 jalapeno peppers, chopped
salt or fish sauce, to taste
1 c bai manglak (wild mint w/ basil-like leaves) or bai horapa (Thai sweet basil)
|Preparation:||Peel & seed pumpkin and cut as indicated. Sprinkle with lime juice.
Make a paste out of the chopped shallots, peppers & Kapi, then pound
the fresh chopped shrimp into the paste. This works well in a food
processor -- add a little coconut milk to help.
Heat 1 can coconut milk in a pot. Add the shrimp paste mixture.
Stir to mix well. Bring to a boil. Add the pumpkin & simmer for about 10 minutes. Add the other can of coconut milk plus 1 c water. Bring to a boil. Season to taste with salt or fish sauce. Cover and simmer another 5-10 minutes or until pumpkin is tender but not mushy. Stir in the manglak leaves or basil and serve.
|Notes:||Copyright Kasma Loha-unchit, 510-655-8900
Kasma teaches a Thai cooking class. Now my notes: I wouldn't boil it, it makes the coconut milk curdle. Instead, I'd heat it to almost boiling and cook it a little bit longer...