Gadawm gourd soup (gaeng gadawm)

Language
Andy Souvanhphukdee
The gadawm gourd is grown in mountain fields along side upland rice. The soup also can be made with chicken, turkey or tofu. Young bitter gourd may replace the gadawm.
Lao Kitchen
https://foodfromnorthernlaos.com/
Kees Sprengers (The Boat Landing Cookbook)

Ingredients
•  2 C gadawm gourds, small, peeled and soaked
•  2 C boiling water
•  ½ t salt 
•  1 stalk lemongrass, white part only, bruised with the flat of a knife and split in two
•  2 chillies, split top to bottom 
•  1 small handful pork, cut into 2 cm (1 in) cubes
•  2–3 stems basil (pak i tou Lao), rinsed and chopped into 2 cm (1 in) lengths 
•  1 bunch spring onion greens, pinkie fingerwidth, rinsed and chopped into 2 cm (1 in) lengths
Serves two to four depending on the number of  accompanying dishes. 

https://www.phakhaolao.la/kb/0000438

Method 
1. In a small pot, add 2 cups boiling water, salt, lemongrass and chillies. Cover and bring to the boil. Add the pork, and then simmer for 15 – 20 minutes. 
2. Add the drained gourd. Simmer for a further 5 minutes. 
3. Add the basil and spring onion greens to the pot. 
4. Take the soup off the heat. Taste and adjust for salt if needed. 
5. Transfer to a bowl for serving. 
Variation 
•  If using tofu, add it at the same time as the gadawm gourd.

Information by Food from Northern Laos (The Boat Landing Cookbook)

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