Heat oil in soup pot over medium-high heat. Sauté onion and ginger until softened, about 5 minutes.
Cut squash in half and remove seeds. Bake cavity side down in a baking dish in a 350°F (175°C) oven until soft and a knife pierces easily through flesh. You can also microwave squash for 10 minutes until fork tender. Set aside to cool. Remove flesh and measure 4-5 cups (1-1.25 L). Add to soup pot.
Stir in coconut milk, chicken broth, Tamari, fish sauce and salt. Cover and bring to a boil. Reduce heat and simmer 20 minutes. Puree with a hand blender.
Add chicken to soup and heat through.
Add cilantro, olive oil, minced shallot, lime juice and peel from half the lime into food processor or blender. Puree and set aside.
To serve, garnish soup with green onions, a generous sprinkle of freshly ground black pepper and the cilantro pesto.
- Serves: 10
- Prep Time:
- Cook Time:
- 2 cups (500 mL) chicken, cooked, shredded
- 5 tbsp (75 mL) olive oil
- 2 cups (500 mL) red onions, diced
- 1 tbsp (15 mL) ginger, grated
- 4 cups (1 L) Kabocha squash, cubed
- 1 cup (250 mL) light coconut milk
- 6 cups (1.5 L) low-sodium chicken broth
- 1 tbsp (15 mL) tamari, light, gluten free
- 2 tsp (10 mL) fish sauce
- 1/2 tsp (2.5 mL) salt
- 1 cup (250 mL) cilantro
- 3 tbsp (45 mL) shallots, minced
- 3 tbsp (45 mL) lime juice
- 2 tsp (10 mL) lime zest
- 1 cup (250 mL) green onions, julienned
- 1 tsp (5 mL) black pepper, freshly ground
This is a lush smooth soup from Thailand. The artful garnishes make it a real stunner! You can also use another dense orange vegetable such as pumpkin or butternut squash if you can’t find the Kabocha squash.