Thai Pumpkin and Coconut Soup

Instructions

1. 1

   Prepare all ingredients before cooking: peel 400 g kabocha squash or pumpkin and cut into 2 cm cubes. Smash 2 lemongrass stalks with the flat side of a knife and cut into 5 cm pieces. Slice 30 g galangal into thin rounds and tear 4 kaffir lime leaves in half. Set a medium soup pot on the stove.

2. 2

   Pour 500 ml vegetable broth into the medium pot over medium heat. Add the prepared lemongrass, galangal slices, and torn kaffir lime leaves. Bring the broth to a gentle simmer, then turn heat to low and cook for 8 minutes uncovered so the herbal aromatics infuse into the stock.

3. 3

   Add the cubed pumpkin and 30 ml soy sauce into the infusing broth. Stir once, lower heat to medium-low, cover with a tight lid, and cook for 12 to 15 minutes. Check with a fork: the pumpkin cubes should be completely tender and slide off easily without falling apart into mush.

4. 4

   Turn heat down to low. Shake the canned coconut milk well, then pour 400 ml into the pot. Gently stir with a wooden spoon for 3 minutes until uniform in color and hot throughout. Keep the heat minimal and do not allow the soup to boil hard, which causes coconut milk to separate.

5. 5

   Turn off heat and remove the pot from the active burner. Use a slotted spoon or mesh strainer to scoop out and discard all hard lemongrass stalks, galangal slices, and lime leaves. Stir in 30 ml freshly squeezed lime juice immediately off the heat to preserve its bright citrus aroma.

6. 6

   Check the soup consistency; if it thickened too much while cooking, stir in a splash of warm water. Ladle the fragrant, golden pumpkin and coconut soup evenly into four deep bowls. Serve immediately while piping hot with fresh cilantro or fresh sliced chili if desired.