1 tbsp peanut oil
1/2 large onion, chopped fine
2 cloves garlic, minced
3 1/2 cups chicken stock
1 medium winter squash, peeled, seeded & chopped*
1 jalapeno (2 or 4 serrano for better heat) chile, split, seeded & chopped
1 can coconut milk
1/2 cup lemongrass, solid part of stalks only: split 4 ways, pound with back of knife, then shred fine
2-3 makrut lime leaves, shredded very fine
1/2 cup bottled Thai fish sauce
sugar to taste (start with 1 tbsp)
juice of 1/2 lime

Heat oil in saucepan: add onion, garlic & chiles, saute’ till just golden. Add stock & squash: simmer till squash is fork-tender. Add coconut milk, lemongrass, lime leaves, fish sauce, lime leaves and 1 Tbsp sugar. Simmer, do not boil!!!, ten minutes. Puree and strain thru fine mesh strainer. Taste and adjust seasonings with lime juice & sugar.

* For best flavor using Winter Squash: do not peel. Remove stem, split & seed. Lay cut side down on baking sheet brushed with cooking oil. Bake at 325 until fork easily pierces skin. Scoop out pulp & add to this recipe with stock and remaining ingredients. Omit first simmer.

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