← Nouns Cooking · Thai

Ingredients

• 5 Shallot, chopped
• 1 tsp white peppercorns
• ½ tsp Shrimp paste (belacan)
• 1 tbsp Dried shrimp, soaked for 5 min
• 1 tbsp Fingerroot (krachai), fresh or frozen, chopped (optional)
• 1.2 l water or light chicken stock
• 150 g pumpkin or kabocha squash, peeled and cut into chunks
• 100 g baby corn, halved
• 100 g straw or oyster mushrooms, halved
• 1 courgette or angled luffa, peeled in stripes and cut into chunks
• 200 g Prawns (shrimp), peeled and deveined
• 1½ tbsp Fish sauce
• 1 handful lemon basil (or Thai basil)

Method

1. Pound or blend the shallots, peppercorns, shrimp paste, dried shrimp and fingerroot into a rough, fragrant paste.
2. Bring the stock to the boil, stir in the paste and simmer for 2 min so the broth turns cloudy and peppery.
3. Add the pumpkin and simmer for 5 min, then add the baby corn and mushrooms and cook for 3 min more.
4. Add the courgette and prawns and simmer for 2–3 min, until the prawns turn pink and the pumpkin is tender but holding its shape.
5. Season with fish sauce; the soup should taste clean, peppery and gently sweet from the vegetables. Turn off the heat, stir in the lemon basil and serve with rice.

Tips

• Thai cooks often give this soup to new mothers because it is warming and mild; it is meant to taste of pepper, not chilli.
• Contains shellfish.

Sources

Written in our own words after cross-checking these recipes:

Rachel Cooks Thai ImportFood Hot Thai Kitchen