Gadawm gourd soup (gaeng gadawm)

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. 

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)