Pumpkin and Coconut milk soup

Keng Bouad Mak Fak Kham

Preparation info

    • Difficulty

      Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

  • About

Ingredients

  • half a pumpkin—peel it, take out the seeds and the soft centre, cut it into bite-size pieces and wash them
  • 1 fully ripe coconut—grate the meat and make one

Method

Put the sliced pumpkin, the two extractions of coconut milk, the shallots, the picked coriander and a sprinkling of salt into a pot. Then put the pot on the fire and let it come to the boil. Sprinkle some fish sauce over it and leave it to cook until the pumpkin is tender. Taste, and check the saltiness, then take the pot from the fire. Transfer the soup to a (large) soup bowl,