Kabocha Coconut Soup
Rated 5.0 stars by 1 users
Category
Soups
Cuisine
Thai
Servings
4-6
Prep Time
20 minutes
Cook Time
20 minutes
Sweet kabocha squash and creamy coconut milk come together in this velvety, Thai-inspired soup. Balanced with a hint of lime and ginger, it’s a nourishing, plant-based bowl that brings warmth, depth, and a touch of tropical brightness. A longtime family favorite.
Ingredients
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1 package tamarind soup mix
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12 oz Chaokoh coconut milk
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1 cup chicken or vegetable broth
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1 lemongrass stalk, washed and smashed
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2 kaffir lime leaves (zest of 1 lime works as a substitute)
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2 slices fresh galangal (or ginger)
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2 cups fresh kabocha squash, unpeeled and cubed
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1 cup mushrooms of choice, fresh or canned, sliced if needed
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1 cup firm tofu, cubed
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1–2 Thai chilies, thinly sliced (optional)
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Garnishes: cilantro leaves and lime wedges
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Kabocha Coconut Soup Recipe Kit
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Directions
DO THIS:
In a pot, mix the tamarind soup base with the broth and coconut milk.
Add the lemongrass, lime leaves (or zest), galangal, 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.