Coconut Ginger Squash Soup
Author: Bryn
Recipe type: Lunch, Dinner, Soup
Cuisine: Thai
Prep time:
Cook time:
Total time:
Serves: 4-6 srvings
A light flavorful, nutritious, satisfying broth with the rich sweet taste of winter squash. These could be served over jasmine rice, or a light rice noodle.
Ingredients
- 2 cups coconut milk (light or regular, organic ideal, canned)
- 1 cup mushrooms or mushroom stalks
- 1 inch of grated or thinly sliced ginger
- 3 stalk lemongrass
- 1 small winter squash (about 2 cups)
- 4 Kafir lime leaves (fresh, frozen or most common, dried)
- 5 cups water (ideally spring or filtered)
- 1½ tsp fresh (ideal) lime juice, or bottled organic
- 2 cups veggies - your choice: sprouts, spinach, mushrooms, baked squash, or grated carrot, be inventive, have fun, keep it on the light side.
- fresh cilantro, for garnish
Instructions
- Heat the coconut milk (medium heat) and bring it to a boil
- Add ginger, lemongrass, mushrooms and kaffir lime leaves
- Lower the heat, add water, cover a simmer for about 1 hr. Let sit for ½ hr
- Remove veggies.
- Add fresh veggies to taste - sprouts, spinach, baked squash, or grated carrot.
- Cook over medium heat til cooked.
- Ladle into deep serving bowls
- Sprinkle with cilantro, Inhale the aroma and enjoy!