A rich and creamy dish with several options. Made with pumpkin/squash and longe beans or string beans simmered in coconut cream, this is hearty enough that anyone who loves vegetables will enjoy this on its own or sometimes can also be cooked with pork or shrimp and then eaten with steamed rice.
- 1 cup Chicken BONED Broth
- 1-2 cups coconut cream/milk
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 thumb ginger, sliced
- 2-3 cups Squash or Pumpkin, cubed
- Long beans / String beans, cut into 2 1/2 inch length
- Salt & Pepper to taste
Heat oil in a cooking pan or pot. Saute the garlic and onion until the onion becomes soft. Add the ginger to release the flavour.
Add the squash and saute for 3-5 minutes and pour in the coconut cream and Boned broth. Stir and let boil until the pumpkin/squash becomes tender and soup becomes thick.
You can opt to squash to be soft or leave some bite to it then add the beans. Cook for 3-5 minutes.
Add salt & pepper to taste.
We only used a little amount of garlic, onion, ginger and other flavourful ingredients because our Boned broth has enough flavour to give to the dish.
Optional garnish with roasted pumpkin/squash seeds and chili flakes.