This is a definite family favorite. It is made with Butternut squash/pumpkin, chicken broth, onions, flavored with lemongrass, shrimp paste, chilies, lime, coconut milk. I added a few kaffir lime leaves too.
I didn’t have fresh birds eye chilies, so I substituted red pepper flakes (sambal oelek is also a good substitute). Spiciness can be adjusted to kid-friendly levels.
When our children were very young, they were able to withstand spicier foods. After the age of about two, they all became a little timid when it came to spiciness. Over time (and with insistence), they are all now accustomed to and enjoy spicy foods from a variety of cultures: Thai, Indian, Mexican, Cajun...
Original recipe found here.
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