Men's Group

Thai Oppo Squash Hot and Sour Soup

1 “average” Oppo Squash (bottle gourd), roughly 10 inches long – about 1 lb, cut into 1/3 inch slices (Any summer squash will work fine, the Oppo squash tastes just like zucchini)
2 T oil (I used canola)
4 cups chicken stock
4 cups water
1 small onion diced
1 clove garlic
1 stalk lemon grass, trimmed and peeled to yield a roughly 4 inch piece
1 cup cooked chicken breast, shredded
1/3 cup lime juice
½ cup Silk coconut milk (could probably substitute ¼ cup of canned)
4 ounces exotic mushrooms, sliced
2 ounce package of enoki mushrooms, stem ends trimmed
1 large orange bell pepper, cut into thin strips
½ lb large shrimp
1 teaspoon or more Thai red curry paste (1 teaspoon yields mildly hot soup)
Cilantro to garnish.

Start by heating the oil in a stock pot or kettle, and briefly saute the onion and garlic until just wilted. Add the sliced mushrooms and saute for 2-3 minutes until partially cooked. Add the stock and water, the lemon grass, the red curry paste, the chicken, and the squash. Bring to the boil and then reduce to a simmer. Allow to cook for 20 to 30 minutes until squash is soft but falling apart. Add the lime juice, coconut milk, and pepper strips and cook until peppers are cooked through, approximately 5-7 minutes. Remove and discard the lemon grass stalk. Add the shrimp and enoki mushrooms and allow to cook for about 5 minutes until shrimp are fully cooked. Serve topped with Cilantro.