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Receta Thai Coconut Pumpkin Soup (Gaeng Liang Fak Thong)
by Global Cookbook

Thai Coconut Pumpkin Soup (Gaeng Liang Fak Thong)
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  Raciónes: 6

Ingredientes

  • 2 Tbsp. peanut oil
  • 1/4 c. finely-minced onion
  • 1/4 c. dry shrimp soaked 5 min in
  •     boiling water, squeezed, and
  •     minced fine
  • 1 x red chile pepper seeded, and
  •     thinly sliced
  • 1 x green chile pepper seeded, and
  •     thinly sliced
  • 1 tsp shrimp paste - (Kapi)
  • 6 c. water
  • 2 c. fresh pumpkin or possibly other winter squash cut 1" squares,
  •     then cut again into triangles
  • 1 can coconut lowfat milk - (14 ounce) see * Note
  • 1 tsp salt
  •     Freshly-squeezed lemon juice
  •     Minced cilantro
  • 6 x slivered fresh basil leaves if available

Direcciones

  1. Note: Can also mix up 2 c. of coconut lowfat milk from the instant pwdr which's sold in oriental markets.
  2. In a soup pot, saute/fry the onion till golden. Stir in the dry shrimp, chiles, and shrimp paste and fry for a minute. Add in water and bring to a boil. Add in pumpkin triangles, then reduce heat and simmer uncovered for 30 min. Salt to taste.
  3. When ready to serve, pour in coconut lowfat 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.
  4. Serve warm as a first course to 6 people.
  5. Comments: Not your ordinary soup right out of the refrigerator - in fact, you'll need a local Oriental market to find the shrimp paste and dry shrimp. But what an appetite stimulant - your taste buds will spend the rest of the night thinking about this complexity of flavors.