Recipe information
Yield
Serves 4 as a starter
Ingredients
4 white peppercorns, plus 1/2 teaspoon ground white pepper
3 sprigs fresh cilantro, chopped, plus 8 cilantro leaves
1 cup chicken stock
2 cups water
4 cloves garlic, minced
2 cups peeled and diced winter squash
3 tablespoons thin Thai soy sauce (preferably Healthy Boy brand)
2 tablespoons dark Thai soy sauce
Preparation
Step 1
Using a mortar and pestle, crush the whole white peppercorns with the cilantro sprigs.
Step 2
In a soup pot over medium-high heat, bring the chicken stock and water to a boil, then add the white pepper mixture, garlic, and squash.
Step 3
Return the mixture to a boil and add the soy sauces. Cover and let cook until the squash is fork-tender, about 7 minutes.
Step 4
Turn off the heat, garnish with the cilantro leaves and a sprinkle of white pepper, and serve.
