|The Galangal is the one on the Right|
|Sauteing the Squash and Sliced Galangal|
For the broth, I added a pint of homemade chicken stock, two cans of coconut milk, a dollop of spicy sambal chile paste, and a splash of fish sauce. I let everything simmer for about 35 minutes until the squash was tender. It tasted good, but it could use some added texture, so I cubed up a block of tempeh and added it in. The soup was at a low simmer, so I just turned off the heat and let it infuse for another half hour.
One note on the galangal: while it's flavor was present, it was a bit muted in the finished soup. I'm curious if the heat and spice was tempered by the fat of the coconut milk, or if I should have grated it for better flavor release? I've still got a large knob of galangal left, which will give me plenty for further experiments.