Coconut Ginger Squash Soup
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.
  • 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
  1. Heat the coconut milk (medium heat) and bring it to a boil
  2. Add ginger, lemongrass, mushrooms and kaffir lime leaves
  3. Lower the heat, add water, cover a simmer for about 1 hr. Let sit for ½ hr
  4. Remove veggies.
  5. Add fresh veggies to taste - sprouts, spinach, baked squash, or grated carrot.
  6. Cook over medium heat til cooked.
  7. Ladle into deep serving bowls
  8. Sprinkle with cilantro, Inhale the aroma and enjoy!
Recipe by Recipes at