3tablespoonsThai chili paste in soy bean oilnam prik pao
2tablespoonsfish sauce or soy sauce
1can coconut milk
2stalks lemongrassbottom third, trimmed and crushed
6kaffir lime leaves
1cupmushroomstrimmed, cut into thick slices
1cupbutternut squash or kabocha squashcut into 1" chunks
1 1/2cupsbaby bok choycut into bite-size pieces
1pack shiritaki noodles
Place chili paste, fish sauce, chicken broth and 3/4 of a can of coconut milk in a large saucepan. Whisk together until combined. Add lemongrass stalks, lime leaves and mushrooms, and bring soup to a boil; reduce heat to low and simmer for 5-10 minutes, until flavors develop.
Add squash and rest of coconut milk, and cook until just tender, about 10-15 minutes, depending on the squash. Add bok choy and shiritaki noodles and cook another 2-3 minutes until vegetables are just cooked through and noodles are heated through.
Adapted from Easy Thai Cooking by Robert Danhi. For a vegetarian version, substitute soy sauce for fish sauce.