Chayote Squash in Spicy Broth

Revised by author on 8/29/2013

Another squash dish that I love is this chayote spicy soup. When I think of chayote, I always associate it with a cooling effect. Maybe because of its green color or its soft, watery, and refreshing texture once cooked. Though native to Latin America, this pear-shaped squash is often used in Indonesian cuisine too.

One favorite recipe of mine is to cook chayote in spicy broth. It makes such a wonderful side for a meat dish like my braised and broiled beef tongue. This squash recipe could also be turned into a main dish just by adding large shrimp. Serve with warm jasmine rice…mmm, perfection!

We will need:

• 2 chayotes (peeled, cored, and quartered). Cover the quartered chayotes with salt for 5-10 minutes to get rid of the sap, rinse with water, and then julienne.

Chop and mix in a food processor:

• 4 shallots
• 1 tablespoon of minced garlic
• 3-5 red hot finger peppers (substitute with 1 red bell pepper if you want it milder)
• 3 Thai peppers (substitute with 1-2 red hot finger peppers)
• ½ teaspoon of turmeric powder
• Salt

For aroma:

• 1 inch of galangal root (peeled and smashed)
• 1 lemongrass (get rid of the very top and bottom part and then halve)

For the broth:

• ½ can of light coconut milk
• 1 box of chicken stock
• 2-3 cups of water

Steps:

• In a medium pot, mix chicken stock, spices from the food processor, galangal root, and lemongrass. Bring to boil.
• Add coconut milk and stir to mix
• Add the julienned chayote and cook for 5 minutes (Chayote cooks really fast – be careful not to overcook)

Serve 2