Hi foodies! Here is one of my favorite summer soups! Yes, squash or zucchini shoots/leaves are edible! Squash shoots are the outer leaves that grow from the plant. They are a lot softer to eat since they are younger in growth. If you pick them, more shoots will grow  later in the week. If any of you are growing zucchini or summer squash at home, go pick the shoots and cook with them. They are super tasty. In this soup, we love adding the squash blossoms, squash, shoots, and fried pork skin. It’s so comforting and tasty, I can seriously eat three bowls of this! I love the nuttiness and fattiness of the deep fried pork skin boiled up with the squash. The lemongrass, pepper, and basil gives this dish great spiciness and aroma. Overall, it’s just a pure and simply amazing soup. So hope you enjoy this recipe!

Fresh from the garden

Squash shoots, squash blossoms, and the actual squash

Here are the squash/zucchini shoots! Aren’t they gorgeous?

Make sure to peel off the scruffy parts. It comes off pretty nice from top to bottom if you pull.

 Basic Ingredient:

Squash or zucchini, squash blossoms and the shoots, lemongrass, chili pepper, basil, mushroom seasoning, salt and water.

Pork Skin with fat and some meat attached

Fry until golden & crispy! 

Make your soup!

Serve with rice

I love mixing the soup in with my rice

Enjoy it hot! 🙂 YUM!

Enjoy!

Hmong Ntsis Taub Hau (Squash blossom and shoots soup)

Serves: 10 Prep Time: 30 minutes Cooking Time: 25-30 25-30

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• 1 lb pork skin with fat and some meat attached or 1 1/2 cups chicharrones
• 2 1/2 lbs ntsis taub (squash shoots)
• 2 mini or 1 whole summer squash or zucchini
• 3 chili peppers
• 1-2 lemongrass
• 1 small bundle Thai or Holy basil
• 12 cups water
• Zucchini/squash blossoms (add as much as you like)
• 1 Tbsp and 1 tsp salt (add more after tasting)
• 1 tsp mushroom seasoning

Instructions

1) Cut the pork skin w/fat into bite size pieces. Pan fry with 1 tsp of salt and render out the fat until it becomes golden and crispy. Drain and set aside.

2) Trim/ peel off the scruffy parts off the shoots and wash them well. Cut them into 1 1/2 inch length pieces if you want.

3) Cut the squash or zucchini into bite size pieces. Slice the chili peppers in half. Pound the lemongrass to release the essence. Slightly rinse or brush off the squash blossoms. Rinse the basil and set aside.

4) In a pot add 12 cups water. Bring it to a boil. Then add in the fried pork skin and cut up squash or zucchini. Add the salt and mushroom seasoning. Simmer for 5 minutes or until the squash is firm but a little soft. Taste for seasoning.

5) Then add in the squash shoots and lemongrass. Cook until the stems of the squash shoots is just about soft. Then add in the sliced chili peppers, squash blossoms, basil, and any more seasonings you like. Stir well.

6) Serve with rice and enjoy!

-CHawjCreations