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Wednesday, April 27, 2011

Thai-Style Squash Soup

There are never leftovers of this soup.  As soon as the "fullness" wears off from eating my first three bowls, I polish off the rest.  It is so flavorful and unique, and delicious with bread sticks for dipping.  By far my very favorite soup to eat.

I put the first seven ingredients in the saucepan first, then add the oil and turn on the heat--otherwise it starts smoking before you can get all the ingredients in.



You can definitely make this without the
Nam Pla (fish sauce)--I hardly notice the
difference, though it's more authentic with
real Thai ingredients, of course.

After you've simmered until the squash is tender, it's a cinch to blend it up in batches--I usually pour two servings worth right into a Tupperware container to freeze so Allen and I can have some later.  My kids do like it, but not as much as Allen and I do.  It's yummy to stir in cooked rice or steamed broccoli . . . or, if you can't stand eating an entirely vegetarian meal, crumbled bacon is always good, too.

3 comments:

  1. There is a kind of Italian bean/pasta soup I love making ... and I do the SAME thing - eat bowl after bowl until I'm stuffed. When the fullness subsides just enough to open my mouth again, I start the soup eating cycle. I can eat an entire soup pot in two days.

    I can't wait to try this. Do you think it would still taste as yummy without the fish sauce? Maybe I could add in a little soy sauce instead?

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  2. I make it without the fish sauce all the time. To tell you the truth, I can't tell a difference when I add the Nam Pla--it's just as good without.

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  3. I want to make this simply because of the tiger on the card. Looks delicious (the soup)! And menacing (the tiger).

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