Kabocha Coconut Soup
4
20 minutes
20 minutes
Thai
Soups
Sweet kabocha squash and creamy coconut come together in this velvety, Thai-inspired soup. Balanced with a hint of lime and ginger, it’s a nourishing bowl that brings warmth, depth, and a touch of tropical brightness. A longtime family favorite.
NOTE: This recipe is NOT VEGETARIAN; however, notes are provided on how to make modifications.
Did you know? No peeling needed - the skin of kabocha is edible!
Ingredients
GET THESE:
- 1, 1.41 oz package tamarind soup mix
- 1, 2.12 oz coconut cream powder
- 1-2 cubes bouillon (chicken or vegetable recommended)
- 1 lemongrass stalk, washed and smashed
- 2 kaffir lime leaves (zest of 1 lime works as a substitute)
- 2 slices fresh ginger
- 2 cups fresh kabocha squash, unpeeled, seeds removed and cubed
- 1, 12-15oz can straw mushrooms, rinsed and drained
- 1 cup “firm” tofu, rinsed, drained and cubed
- 1–2 Thai chilies, thinly sliced (optional)
- Garnishes: cilantro leaves and lime wedges
Buy This Recipe Kit! Get all the ingredients and recipe instructions to make at home. Pay online, pick up in-store.
- Kabocha Coconut Soup Recipe Kit
Directions
DO THIS:
In a pot, mix 8 cups of water with packet of tamarind soup base, 1-2 bouillon cubes and packet of coconut cream powder. Place pot on stove and heat on medium high.
Add lemongrass, lime leaves (or zest), ginger, kabocha, mushrooms, tofu, and chilies (if using).
Bring to a rolling boil, then reduce heat and simmer on medium until the kabocha is tender, about 10–15 minutes.
Taste and adjust seasoning with salt as needed.
Before serving, remove and discard the lemongrass and lime leaves.
Ladle into bowls and garnish with fresh cilantro and lime wedges, if desired.