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Coconut and wax gourd soup with glass noodles


This soup is a specialty from Southern Thailand, prepared with dry shrimps and shrimp paste. You won't find it easily at the restaurant so give a try to this recipe!

Serves 2

2 shallots

1 garlic clove

1 teaspoon white peppercorn

1 coriander root

250 g coconut cream

300 g wax gourd, sliced (0.5 cm slices)

1 tablespoon dry shrimps

100 g fresh glass noodles (or 15 g dry noodles)

1 coriander sprig, to garnish

Seasoning

1 teaspoon shrimp paste

1 tablespoon fish sauce

1 pinch salt

1 teaspoon coconut sugar

Pound shallots, garlic, peppercorn and coriander root to achieve a smooth paste. Reserve.

Bring coconut cream and stock to a boil, then, on low heat, add garlic-coriander paste, wax gourd and dry shrimps. Cook, with a lid, for about 10 minutes.

Then add glass noodles and seasoning. Mix well. Cook 2 more minutes.

Transfer in serving bowls and garnish with coriander.

If you don't know what a waxy squash is, here it is in the picture below! Its taste is reminiscent of cucumber. It is found in many soups.

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