Revised by author on 8/29/2013
Another squash dish that I love is this chayote spicy soup. When I think of chayote, I always associate it with a cooling effect. Maybe because of its green color or its soft, watery, and refreshing texture once cooked. Though native to Latin America, this pear-shaped squash is often used in Indonesian cuisine too.
One favorite recipe of mine is to cook chayote in spicy broth. It makes such a wonderful side for a meat dish like my braised and broiled beef tongue. This squash recipe could also be turned into a main dish just by adding large shrimp. Serve with warm jasmine rice…mmm, perfection!
We will need:
- 2 chayotes (peeled, cored, and quartered). Cover the quartered chayotes with salt for 5-10 minutes to get rid of the sap, rinse with water, and then julienne.
Chop and mix in a food processor:
- 4 shallots
- 1 tablespoon of minced garlic
- 3-5 red hot finger peppers (substitute with 1 red bell pepper if you want it milder)
- 3 Thai peppers (substitute with 1-2 red hot finger peppers)
- ½ teaspoon of turmeric powder
- 1 inch of galangal root (peeled and smashed)
1 lemongrass (get rid of the very top and bottom part and then halve)
For the broth:
- ½ can of light coconut milk
1 box of chicken stock
- 2-3 cups of water
- In a medium pot, mix chicken stock, spices from the food processor, galangal root, and
lemongrass. Bring to boil.
- Add coconut milk and stir to mix
- Add the julienned chayote and cook for 5 minutes (Chayote cooks really fast – be careful not to overcook)