Ingredients

Serves 4 as a starter

　　4 white peppercorns, plus 1/2 teaspoon ground white pepper

　　3 sprigs fresh cilantro, chopped, plus 8 cilantro leaves

　　1 cup chicken stock

　　2 cups water

　　4 cloves garlic, minced

　　2 cups peeled and diced winter squash

　　3 tablespoons thin Thai soy sauce (preferably Healthy Boy brand)

　　2 tablespoons dark Thai soy sauce

　　

Step 1

Using a mortar and pestle, crush the whole white peppercorns with the cilantro sprigs.

　　

Step 2

In a soup pot over medium-high heat, bring the chicken stock and water to a boil, then add the white pepper mixture, garlic, and squash.

　　

Step 3

Return the mixture to a boil and add the soy sauces. Cover and let cook until the squash is fork-tender, about 7 minutes.

　　

Step 4

Turn off the heat, garnish with the cilantro leaves and a sprinkle of white pepper, and serve.

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