Coconut Milk Soup With Pork Balls, Pumpkin, Basil (Tom Kati Luk Chin Moo Kub Funktong)

• 1/2 cup minced pork (about 120 gm.)
• 1 cup pumpkin cut into thin slices
• 1/3 cup sweet basil
• 1/2 large red chili seeded cut into thin slices
• 2 fresh kaffir lime leaves or 3 dried kaffir lime leaves (see preparation 1)
• 1 stalk fresh lemon grass cut thick sliced
• 2 shallots cut thick sliced
• 3 fresh red-hot chilies crushed (optional) or cut in half
• 1 coriander root crushed and chopped or 2 stems and leaves
• 1-2 tsp. fish sauce or sea salt to taste
• 1/2 tsp. cane sugar (optional) or 1/2 tsp. chicken powder
• 21/2 cups coconut milk
• 1/8 tsp. sea salt
• 1 tbsp. corn flour

1. 1. Remove the stems from the kaffir lime leaves and break in half pieces.
2. 2. Place the pork in a mixing bowl. Add 1/8 tsp. salt and 1 tbsp. corn flour. Combine well
3. and take portions of the mixture of about one tablespoon and form into meatballs
4. 3. In a pot, heat the coconut milk until boiling using medium heat. Add the lemon grass,
5. kaffir lime leaves, red hot chilies, shallots, coriander root, pumpkin and pork balls. Boil
6. about 2 minutes. Until the pumpkin is tender.
7. 4. Add the 1-2 tsp. fish sauce, 1/2 tsp. cane sugar boil briefly.
8. 5. Add the sweet basil and red large chili. Boil 15-20 seconds and serve hot. Garnish with sweet basil leaves.

pork, pumpkin, sweet basil, red chili, fresh kaffir lime, lemon grass, shallots, chilies, coriander root, fish sauce, cane sugar, coconut milk, salt, corn flour

Taken from www.epicurious.com/recipes/member/views/coconut-milk-soup-with-pork-balls-pumpkin-basil-tom-kati-luk-chin-moo-kub-funktong-52483021 (may not work)