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:
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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