Recipes

It is no secret: we BASKers like to eat, and over the years, BASKers have made some unforgettable contributions to our kayaking cuisine. Below is a selection of these culinary highlights.


Thai Squash & Coconut Soup


by Ken Mannshardt

Ingredients:

Thai Soup

1 qt. squash soup (butternut-comes in a box)

one 12-14 oz can coconut milk

one onion, minced

one or two tablespoon fish sauce

one teaspoon Thai curry paste

fresh basil

palm sugar or regular sugar

Preparation:

Put some of the thick part of the coconut milk in the pot and heat. Add the curry paste, the onion and then the fish sauce. Cook until the onions are soft. Add the rest of the coconut milk, then the squash soup and heat. Add sugar to taste. Chop the basil and stir in just before serving.


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