Season of Nourishment: Tom Kha with Pumpkin recipe

Mindfulness meditation

Sharing food with family and friends is one of my dearest pastimes. As we move into the holiday season I hope to inspire you with some recipes from my kitchen to yours. I hope you enjoy my favorite Tom Kha Pumpkin Soup Recipe.

Cheers,
Janice

Tom Kha: Ha Style Pumpkin Soup Recipe (or Squash)


1 small kabocha squash or pumpkin, about two pounds
2.5 Cups of coconut milk: you want canned whole fat coconut milk (the fat is where it’s at)
1-2 Tbs of green curry paste
1.5 tsp sugar
1 tbs olive oil
2 tbs fish sauce
3-4 lemongrass stalks smashed
2 tbs grated fresh ginger
2 Cups of water
1-2 chilis
2-3 cloves of garlic
Lime to taste
Greens of your choice (kale, bok choy, spinach, or cabbage)
Herbs for garnishing (green onions, cilantro, mint, chives,)
Lime wedges


Make adjustments to taste. You want a savory, sweet, and sour pallet


Saute garlic, lemongrass, chilis and ginger with olive oil
Add the coconut milk and water
Bring this to a boil then simmer and add fish sauce, sugar, green curry paste 30 min.
Turn off the heat, cover it, and leave it for several hours or overnight to allow the flavors to
dance into the alchemy of a flavor-filled soup.
When ready to eat, I prepare the kabocha squash and greens into bite-sized chunks and add
them to my soup. Turn up the heat and bring it to a boil, then simmer until the squash is tender,
not soggy, then add your greens (I like my greens barely cooked to bring out the flavors and add
texture to my meal). Serve garnished with herbs and lime wedges.


Enjoy the process, and let me know how it goes!

 

 

Healing for the Whole of You

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