Recipe Source: Hsiung, Deh-Ta with Becky Johnson and Sallie Morris. Thai & Asian. Anness Publishing, London, 2009 p. 204
I really did not expect to feel satisfied by this soup. The picture in the book made this dish look very light, more refreshing than hearty. The description did say that it was "something of a cross between a soup and a stew," but all the words in the world can't change the fact that this looked quite light. However, when I ate this I found it to be quite filling indeed. Filling and delicious, really – just what I wanted that day.
I made a few changes, of course. The vegetable stock that I used was Lemony Vegetable Broth. I added a chili. The dried banana flower was omitted as I hadn't any dried banana flowers and wouldn't even recognize one if it bit me. I couldn't get any shrimp paste, so I substituted minced ginger for the paste. Before you get all up in arms about that, I am very aware that it is not the same thing. It did however provide the necessary moisture to the paste, added a great flavor and made up some of the volume. It was really very easy to make.
Shrimp and Squash Soup (serves 4; approx. $4.08/serving)
1 butternut squash, peeled and cut into cubes
4 cups Lemony Vegetable Broth
1 cup green beans, cut into 1" pieces
1 tablespoon fish sauce
½ pound raw shrimp
1 bunch fresh basil
4 ounces shallots, sliced
1 tablespoon green peppercorns
2 Serrano chilies, chopped
2 tablespoons minced ginger
- Mini-prep miniature food processor
- Combine the shallots, peppercorns, chilies and ginger in the mini-prep and process to a coarse paste. Set aside.
- Heat the Lemony Vegetable Broth gently in the saucepan.
- Add the chili paste. Mix well to combine.
- Add the vegetables and bring to a boil. Cook 15 minutes.
- Add the fish sauce, shrimp and basil. Simmer 3 minutes.