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Squash Khao Soi
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Lamb and Squash Khao Soi

The classic Thai soup is remade with tender shredded lamb and pureed squash.
Prep Time30 minutes
Cook Time5 hours
Total Time5 hours 30 minutes
Course: Main Course
Cuisine: American, Lao, Thai
Keyword: fried, Soup, Spicy
Servings: 6 servings

Ingredients

Lamb

  • 2 pounds American Lamb Shoulder chopped into 1 inch cubes
  • 2 cups coconut milk
  • 1/4 cup sambol chile paste
  • 2 tablespoons fish sauce
  • 2 teaspoons cumin
  • 1 teaspoon salt

Curry Paste

  • 1 teaspoon cardamom pods
  • 2 teaspoons coriander seed
  • 1 teaspoon cumin seed
  • 7 fresh thai chilis sliced
  • 4 stalks lemongrass tender insides sliced rough outer parts reserved
  • 1 thumb sized peice galangal peeled and thin sliced against grain
  • 2 thumb sized peices ginger peeled and thin sliced against the grain
  • 4 cloves garlic
  • 2 shallots

Finish

  • 1 small butternut squash about 3 cups of cubed squash
  • 1 quart chicken stock
  • 1 quart coconut milk
  • 1 teaspoon curry powder
  • 1/4 cup fish sauce
  • 2 ounces palm sugar
  • 1 pound fresh wonton noodles
  • chopped callions for garnish

Instructions

  • Mix the lamb in a baking dish with the other lamb ingredients. Bake at 300 for about 4 hours until tender and shreddy, stirring once or twice during cooking and adding water if needed.
  • Make the curry paste by adding all the ingredients to a mortar and pestle, starting with the dry ones and mashing them to a powder, then adding each ingredient, in order, one by one, and smashing until mostly smooth. Season with salt
  • Add some oil to a large pot and saute the curry paste on medium heat for about 7 minutes until fragrant and the raw garlic and onion smell is cooked off.
  • Add the squash and stir well. Add in the stock and coconut milk and mix, sraping any bits off the bottom that may have collected.
  • Stir in the turmeric, curry powder, fish sauce, and palm sugar. Add the fibrous stalks from the lemongrass. Bring to a simmer and cook about 30 minutes until the squash is tender.
  • Remove the lemongrass stalks and blend the soup smooth with a stick blender.
  • Add the lamb to the soup and all the sauce and juices from the pan along with it.
  • Meanwhile, bring water to a boil, and heat a thin layer of oil in a frying pan.
  • Take a handful of the raw noodles and fry them in the oil until crispy, brown, and blistering.
  • Take the rest of the noodles and boil them in the water for 3 minutes until tender.
  • Build the soup by first putting some cooked noodles into a bowl, then ladleing in the broth with that tender shredded lamb, and then topping with the crispy noodles and some scallions. Serve immedietly.