Kabocha Squash Coconut Soup (Faktong Gaeng Buad)

Name: Kabocha Squash Coconut Soup (Faktong Gaeng Buad)
Prep time: 15 min
Total time: 30 min

April 5, 2023

Prep 15 min Total 30 min

Kabocha Squash Coconut Soup (Faktong Gaeng Buad) © kvalifood.com

A Thai dessert where kabocha squash is simmered in sweetened coconut milk. “Gaeng buad” refers to a whole category of Thai desserts that involve cooking fruits, grains, or vegetables in coconut milk syrup. This one is dead simple and comes together in about 20 minutes.

Ingredients

Serves 4-5

400 g kabocha squash, bite-size pieces
125 ml water
3 dl coconut milk
125 ml palm sugar, finely chopped, packed
1/2 tsp salt
1/2 pandan leaf, about 23 cm (optional)

Directions

Wash and dry the squash. Cut it in half vertically and scoop out the seeds, scraping away the fibrous bits. If the skin has blemishes, trim them off - otherwise leave the skin on (it becomes soft and edible when cooked). Cut one half into 3/4-inch wedges, then into bite-sized pieces about 1/2-inch thick. Keep the pieces roughly the same size so they cook evenly.

Combine the water, coconut milk, sugar, salt, and pandan leaf (if using) in a pot large enough to hold the squash. Stir over medium-high heat until the coconut milk is simmering and the sugar is mostly dissolved.

Add the squash and lower the heat to medium. Cook at a gentle simmer for 5-8 minutes, depending on the size of the pieces. Test by inserting a fork - it should go through with slight resistance at this point.

Remove from the heat, cover, and let sit for 10 minutes. The residual heat will finish the cooking. After 10 minutes, the squash should have no resistance when pierced with a fork.

Notes

Best served warm, but fine at room temperature too. If you have time, let the squash sit in the syrup for a few hours before serving - it absorbs more flavour that way.
If you accidentally overcook the squash, drain it from the syrup immediately to stop the cooking. Recombine once cooled.
The kabocha skin turns soft when cooked and adds a nice colour contrast (dark green against bright orange), so there is no need to peel it.
Save the other half of the squash for another use.