Sup Labu Butternut Tom Kha Gai

Name: Sup Labu Butternut Tom Kha Gai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 small butternut squash ((skin and seeds removed & cubed)); 1 14 -oz. can light coconut milk; 4 cups low-sodium veggie broth (DIY or store-bought); 1 small shallot ((thinly sliced)); 1 small knob fresh ginger ((grated // 1 knob yields ~ 3 Tbsp)); 2 stalks lemongrass ((cut into 6-inch pieces for easy removal before serving)*); 1 cup mushrooms ((sliced)); 1 Tbsp fish sauce ((optional)); 1/2 medium Thai chili or serrano pepper ((thinly sliced, seeds mostly removed)); For serving: lime (quartered), fresh chopped cilantro and basil for garnish

Tom kha gai soup with a twist. Butternut squash purée makes it creamy and luxurious and doubles the flavor. Warm, gingery, spicy, and the perfect vegan, GF-friendly soup to warm your weary bones.

⏱️ 45 menit 🔪 Persiapan: 15 menit 🔥 Masak: 30 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Minimalist Baker — Minimalist Baker

Bahan-bahan

4 porsi

1 small butternut squash ((skin and seeds removed & cubed))
1 14 -oz. can light coconut milk
4 cups low-sodium veggie broth (DIY or store-bought)
1 small shallot ((thinly sliced))
1 small knob fresh ginger ((grated // 1 knob yields ~ 3 Tbsp))
2 stalks lemongrass ((cut into 6-inch pieces for easy removal before serving)*)
1 cup mushrooms ((sliced))
1 Tbsp fish sauce ((optional))
1/2 medium Thai chili or serrano pepper ((thinly sliced, seeds mostly removed))
For serving: lime (quartered), fresh chopped cilantro and basil for garnish

Langkah-langkah

Preheat oven to 400 degrees (204 C). Add butternut squash to a baking sheet and toss with 2 Tbsp olive or coconut oil and a bit of sea salt. Roast for 12-15 minutes or until tender and cooked through. Set aside to cool slightly.
In the meantime, add coconut milk, vegetable broth, ginger, lemongrass, and shallot to a medium sauce pan and bring to a boil. Then lower heat to a simmer. Add fish sauce (optional) and sliced pepper and stir.
Add butternut squash to a food processor or blender with 1 cup of the broth and puree until smooth (amount as original recipe is written // adjust if altering batch size). Add back into the soup and stir until well combined. Add mushrooms and cook for 5 minutes more.
Taste and adjust seasonings as needed. I added more ginger and a pinch more salt at this point.
Before serving, discard lemongrass (if you used fresh stalks – otherwise ignore this instruction). Garnish with fresh lime juice (HIGHLY recommended), fresh basil and cilantro.
This would be lovely over rice or on its own. Store leftovers covered in the fridge for several days. Freeze for longer term storage.

Estimasi Nutrisi (per porsi)

Makronutrien

Kalori1658% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 1.200

Per Porsi Rp 300/porsi

🏠 Lebih hemat ~Rp 2.400 dari beli jadi!

📋 Rincian Harga Bahan (10% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
butternut squash	1 small	-	-
-oz. can light coconut milk	1	Rp 12.000/kg	Rp 1.200
low-sodium veggie broth	4 cups	-	-
shallot	1 small	-	-
knob fresh ginger	1 small	-	-
lemongrass	2 stalks	-	-
mushrooms	1 cup	-	-
fish sauce	1 tbsp	-	-
Thai chili or serrano pepper	0.5 medium	-	-
For serving	-	-	-