Spicy Chicken Vegetable Soup With Fresh Herbs

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Details

16 Ingredients

• 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