Spicy Chicken Vegetable Soup With Fresh Herbs

By Saveur
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12 cloves garlic, peeled and chopped

11 dried thai chiles or other dried hot red chiles, stemmed and crushed

4 shallots, peeled and chopped

2 stalks lemongrass, trimmed and chopped

1/2" piece fresh or thawed frozen galangal, peeled and chopped

1 tbsp. gapi (Thai dried-shrimp paste)

1 tbsp. nam pla ra (Thai unrefined fish sauce)

4 tbsp. nam pla (Thai fish sauce)

2 kaffir lime leaves, torn into large pieces

1/2 boneless skinless chicken breast (about 6 oz.), thinly sliced

1 boneless skinless chicken thigh, thinly sliced

1 small kabocha squash, stemmed, seeded, peeled, and cut into 1 1/2" pieces

3 makheua pro (Thai round green eggplants) or baby eggplants, trimmed and quartered

1 young sponge or ridged gourd, trimmed, peeled, and sliced

1/2 bunch dill, very coarsely chopped

5 scallions, trimmed and thickly sliced

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