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| Name: | Coconut Pumpkin Soup (Gaeng Liang Fak Tong) | Contributor: | Leigh Ann Hussey |
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| Description: | A good Thai recipe -- | Posted: | 1994-11-01 |
| Key words: | soup, coconut, pumpkin, Thai | Category: | Soups |
| ID: | 195 | Updated: | 2005-11-26 14:48:34 |
| 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) |
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| 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. |
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| 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... |
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