3 stalks of lemongrass (just the bottom white part)
2 cubic inch knob of ginger
2 cubic inch knob of galangal if available
10 cloves of garlic
10 kaffir lime leaves if available
1 Tbsp. lime juice
½ C Nam Pla or Thai fish sauce (vegan version might be available or use light soy sauce)
1 Tbsp. brown sugar
1 can coconut milk
Finely chopped scallion and cilantro
Siracha or homemade scallion oil (blend the green parts of scallions with good quality, flavorless oil)
Directions
Put the first 6 ingredients in a pot with approximately 2 quarts of water, and boil for one hour until the pumpkin is very soft.
Drain the solids while saving the stock.
Remove and discard lemongrass, ginger galangal, and kaffir lime leaves.
Scoop out the pumpkin flesh from the outer peel and place in blender. Add the cooked garlic cloves and puree with the cooking liquid. The mixture should be smooth.
Now add the lime juice, Nam Pla, brown sugar, and coconut milk. Amounts can be adjusted to taste.
Garnish with a small amount of finely sliced scallion, chopped cilantro, Siracha drops or scallion oil.
