A creamy, slightly sweet version using roasted kabocha squash chunks and coconut cream.
Hands-free mode with voice commands & timers
No ratings yet
Preheat oven to 400°F (200°C). Toss kabocha squash with a little oil and roast for 20 minutes until tender and slightly caramelized.
In a large pot, combine the vegetable broth, galangal, lemongrass, and lime leaves. Bring to a gentle simmer for 10 minutes to infuse the aromatics.
Stir in the coconut cream and bring the mixture back to a very low simmer, being careful not to let it boil vigorously or the cream may separate.
Add the mushrooms and smashed chilies to the pot, cooking for about 5 minutes until the mushrooms are soft.
Gently fold in the roasted kabocha squash chunks, taking care not to mash them so they retain their shape.
Season the soup with palm sugar and soy sauce, stirring until the sugar is completely dissolved.
Remove the pot from the heat and stir in the fresh lime juice to maintain its bright, zesty flavor.
Ladle into bowls, removing the woody aromatics if desired, and garnish generously with fresh cilantro.
