Tom Kha Gai Butternut Squash Soup
Ingredients
The soup base
-
1
small
butternut squash (skin and seeds removed & cubed)
-
1
14-oz. can
light coconut milk
-
4
cups
low-sodium veggie broth
-
1
small
shallot (thinly sliced)
-
1
small knob
fresh ginger (grated)
-
2
stalks
lemongrass (cut into 6-inch pieces)
-
1
cup
mushrooms (sliced)
-
1
Tbsp
fish sauce (optional)
-
½
medium
Thai chili or serrano pepper (thinly sliced)
For serving
-
1
lime
quartered
-
to taste
fresh chopped cilantro
-
to taste
fresh basil
Instructions
- Preheat the oven and roast the butternut squash until tender.
- In a saucepan, combine coconut milk, vegetable broth, ginger, lemongrass, and shallot, and bring to a boil.
- Lower the heat and add fish sauce and sliced pepper, stirring to combine.
- Puree the roasted butternut squash with a cup of the broth until smooth, then return it to the soup.
- Add mushrooms and cook for an additional 5 minutes.
- Taste and adjust seasonings as needed, then discard lemongrass before serving.
- Garnish with lime juice, cilantro, and basil before serving.
Nutrition Facts (estimated)
Servings
4
Calories
165
Total fat
7.5g
Total carbohydrates
19g
Total protein
4.3g
Sodium
445mg
Cholesterol
0mg
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