Yellow Squash Soup
1.
Pour
the lime juice over the chopped squash. Let it stand for at least
10 minutes. 2.
Put
the light coconut milk in a heavy stockpot and bring it to a boil.
Pour dried shrimp and spice paste (grind all spice ingredients finely). 3.
Put
in the squash into the mixture. Let the squash half-cooked and then
pour in the heavy coconut milk. Stir for a few times until cooked. 4.
Last,
put in the fish sauce and salt. 5.
Before
serving, put in the basil. |