2 cups water
1 pound kaboca, cut in half to remove seeds, peel skin, and cut into bite size pieces.* (Note: this is a really hard squash, so be careful with your knife when you cut it!)
1 tbsp minced galangal* (not easy to find in regular grocers, but easily found at an Asian mart. can be subsituted with ginger, but galangal has a more floral taste and a less spice taste, so using ginger WILL change the taste)
1 tbsp minced lemon grass
2 tbsp chopped shallot
1 tbsp sea salt
5 minced kaffir lime leaves (I would NOT recommend the subsitute for this ingrediant, grated lime peel, for this recipe as it will be too noticeable -- the kaffir lime leaves are essential)
2 Thai chilis, minced* (we used 3 -- and with most Thai dishes, you can change the amount of chili based on how much or how little spice you can handle)
1 14 oz can coconut milk (for cooking, NOT for dessert type)
3 stalks green onions (cut into 1.5 inch lengths)
1/2 cup lemon basil (bai maengluck -- if not freshly available, use frozen or dried. DO NOT use European basil or Thai basil. Lemon basil is drastically different)
1. In a pot over high heat, bring water to a boil. Add kaboca, galanga, lemon grass, shallot, salt, Thai chilies, and lime leaves. Cook over high until squash is soft, which is about 5 minutes.
2. Add coconut milk and green onion. Let boil for 2 minutes, stirring occasionally. Turn off heat and stir in lemon basil. Serve hot.
Serves 4 (1 cup each approx.)
WW Points: 6 per serving