Squash, Galangal and Coconut Soup
A creamy, salty, a little spicy, aromatic with a fresh hint of lime soup.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
1/4 small squash, peeled and sliced into chunks
1 head pak choi, tough stem removed and the leaved sliced in half lengthways
2 green birds eye chillies, chopped
1 tsp. Thai Taste chopped kaffir lime leaves
2 tsp. Thai Taste lemongrass, chopped
1 tsp. Thai Taste galangal, peeled and chopped
½ teaspoon coarse sea salt
2-3 tablespoons Thai Taste soy sauce
1 tablespoon Thai Taste Tamarind paste
300ml Thai Taste coconut milk
100g, Thai Taste rice vermicelli noodles, submerged in boiling water and left soaking for 10 minutes until soft
1. Firstly, in a small sauce pan bring a little water to the boil and then submerge the squash into it, then turn down to a simmer, continue to gently cook for around 3-4 minutes until soft but not quite cooked and then remove from the heat and put aside for a few minutes.
2. Next place the vegetable stock, 100ml of the coconut cream, soy sauce, tamarind sea salt, galangal, birds eye chillies, lemongrass, lime leaves, pumpkin, pak choi and Thai shallots into a medium sauce pan and bring to a simmer.
3. Once simmering continue to cook gently for 4-5 minutes until all vegetables have softened with flavours infused.
4. Finish by adding the rest of the coconut milk and the sweet basil, then serve into soup bowls lined with the cooked vermicelli noodles, the residual heat from the soup will heat the noodles.
5. Lastly check the seasoning, it should be creamy, salty, a little spicy, aromatic with a fresh hint of lime at the end, adjust to your own tastes if needs be.