Make Keng Bouad Mak Fak Kham (Coconut Pumpkin Soup)
Serve this lush, smooth soup as a side dish of an Asian dinner. Select the pumpkin with the reddest flesh. Scoop it out completely, pour the soup directly into it, and place on the table. Allow each guest to serve their own.
Ingredients
- 6 to 8 medium shallots unpeeled
- 3 pounds pumpkin or butternut squash
- 1 cup canned coconut milk
- 3 cups vegetable or chicken stock
- 1 teaspoon salt
- 1/4 cup fish sauce
- Generous grindings of black pepper
- 1/3 cup minced scallions
Steps
- Prepare either in a cast iron skillet, or over a grill, dry-roast or grill shallots, turning occasionally until blackened and softened. Remove blackened skin from shallots and set aside.
- Cut pumpkin in half and clean out seeds. Place in baking pan cut side down and add {{safesubst:#invoke:convert|convert}} of water. Cover with foil and place in 350 degree oven for 45 min to 1 hour or soft to touch. Alternatively peel and seed pumpkin and cut into 1/2 cubes.
- Use a large pot, and add the first four ingredients and bring to a boil. Turn down to medium heat and add salt. Let simmer for 10 minutes. Add fish sauce and cook for 2 or 3 more minutes.
- Puree soup in an electric blender or use a hand-held blender. If soup is too thick, add more liquid. Taste and adjust seasoning.
- Soup is also more flavorful if done 1 hour to 1 day before serving. Garnish with generous grindings of black pepper and minced scallions.
- Finished.
Tips
- If you want a more rustic approach, skip blending altogether.
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References
- Thai Soup Source of information. Used with permission of stuart_spivack
