Thai Pumpkin Soup made delicious with ginger, lemongrass, lime juice and garnished with pumpkin seeds and cilantro.
This Thai soup is one of the easiest soups I have ever made and full of so much flavor. It’s made easy by minced lemongrass from a tube and ginger from a jar. You can really take a short cut by using a rotisserie chicken from the market. EASY!!!
Tom Kha Gai means soup ginger chicken in Thai and is a popular soup in the U.S. There is a Lao version that substitutes dill for cilantro (coriander leaves). Both are really good. Did I mention this is super easy? Beginner cooks should try this one, you will learn some new ingredients such as fish sauce and lemongrass.
Flavored with the usual Thai ingredients of lemongrass, ginger, fish sauce and lime juice but with an Autumn bonus, pumpkin! In fact this is basically a Tom Kha Gai soup with pumpkin. I have 15 pumpkins from my one vine this year and I need to use them.
Speaking of pumpkins, have you ever roasted one? It’s easy and pumpkin is actually really good for you, high in beta carotene.
Enjoy and Bon Appetite!
A Thai classic inspired pumpkin version of Tom Kha Gai.
- 4 cups chicken broth
- 2 Tbs ginger, minced
- 2 Tbs lemongrass
- 2 Tbs fish sauce
- 1/4 cup lime juice
- 2 cups pumpkin puree
- 1 can coconut milk
- 1.5 lbs shredded, cooked chicken
- 1 bell pepper
- 2 scallions sliced
- Garnish: pepitos (toasted pumpkin seeds), chili oil, cilantro
- Bring chicken broth to a boil, add next 6 ingredients. Simmer for 5 minutes, add remaining ingredients, simmer 5 more minutes, stirring occasionally. Garnish and serve.