Thai Coconut Pumpkin Soup

With straw mushrooms, tofu and kafir lime.

This soup has a very similar flavor profile to a Tom Kha Gai, which you may be more familiar with but is actually a vegan take on a lesser known soup by the name of Gaeng Liang Fak Tong. It is a rich and creamy soup with an amazing balance of sweet, sour and spicy that you would expect from any amazing Taiwanese dish. I like to pair this soup with my vegetable egg rolls!

Serves 6

Ingredients:

3 Shallots, peeled & halved

3 Red Chilis

2 Cloves Garlic, peeled

1 Tbsp. White Miso

1 Tbsp. Lemon Grass

1 32 Oz. Vegetable Stock

1 Can Coconut Milk

1 Lb. Butternut Squash or Pumpkin, cubed

8 Kaffir Lime Leaves

2 Tbsp. Soy Sauce or Tamari

2 tsp. Coconut Palm Sugar

1 Can Straw Mushrooms, rinsed & halved

1 Pkg. Extra Firm Tofu, pressed & diced

1/2 Lime, juice only

1/2 Cup Basil Leaves

To a blender add shallots, red chilis, garlic, miso, lemongrass and about 1/4 cup stock. Blend until smooth. To a large soup pot add the rest of the veg stock, ingredients from the blender, coconut milk, butternut squash and lime leaves. Bring to a boil and reduce to a simmer, cook for 25 minutes or until your squash is tender.

Then, add soy or tamari, palm sugar, mushrooms, tofu, lime juice and basil leaves. Warm through for a few minutes. Enjoy!