Thai Coconut Pumpkin Soup - {Gaeng Liang Fak Thong}

Recipe Ingredients

2 tablespoons	30ml	Peanut oil
1/4 cup	15g / 0.5oz	Finely-chopped onion
1/4 cup	59ml	Dried shrimp - soaked 5 minutes in
		Boiling water, squeezed, and
		Chopped fine
1		Red chile pepper - seeded, and
		Thinly sliced
1		Green chile pepper - seeded, and
		Thinly sliced
1 teaspoon	5ml	Shrimp paste - (Kapi)
6 cups	1422ml	Water
2 cups	474ml	Fresh pumpkin or other winter squash - cut 1" squares,
		Then cut again into triangles
1		Coconut milk - (14 oz) - see * Note
1 teaspoon	5ml	Salt
		Garnish
		Freshly-squeezed lemon juice
		Chopped cilantro
6		Slivered fresh basil leaves - if available

Recipe Instructions

* Note: Can also mix up 2 cups of coconut milk from the instant powder that's sold in oriental markets.

In a soup pot, saute the onion until golden brown. Stir in the dried shrimp, chiles, and shrimp paste and fry for a minute. Add water and bring to a boil. Add pumpkin triangles, then reduce heat and simmer uncovered for 30 minutes. Salt to taste.

When ready to serve, pour in coconut milk and bring just to a simmer (more and the coconut taste will decay). Ladle into bowls and sprinkle with lemon juice, then with cilantro. Top each with a slivered basil leaf.

Serve hot as a first course to 6 people.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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