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
100 ml vegetable stock or chicken stock
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.
