How to Make Keng Bouad Mak Fak Kham (Coconut Pumpkin Soup)

Step-by-Step Guide

1. 1

   Step 1: Prepare either in a cast iron skillet

   Remove blackened skin from shallots and set aside.
2. 2

   Step 2: or over a grill

   Place in baking pan cut side down and add 1⁄2 inch (1.3 cm) of water.
   
   Cover with foil and place in 350 degree oven for 45 min to 1 hour or soft to touch.
   
   Alternatively peel and seed pumpkin and cut into 1/2 cubes. , Turn down to medium heat and add salt.
   
   Let simmer for 10 minutes.
   
   Add fish sauce and cook for 2 or 3 more minutes. , If soup is too thick, add more liquid.
   
   Taste and adjust seasoning. , Garnish with generous grindings of black pepper and minced scallions. ,
3. 3

   Step 3: dry-roast or grill shallots

4. 4

   Step 4: turning occasionally until blackened and softened.

5. 5

   Step 5: Cut pumpkin in half and clean out seeds.

6. 6

   Step 6: Use a large pot

7. 7

   Step 7: and add the first four ingredients and bring to a boil.

8. 8

   Step 8: Puree soup in an electric blender or use a hand-held blender.

9. 9

   Step 9: Soup is also more flavorful if done 1 hour to 1 day before serving.

10. 10

    Step 10: Finished.

Detailed Guide

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