Pumpkin Tom Kha (Coconut Lemongrass Soup)

This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

I'm almost scared to post this recipe, but I have to because it's one of my very favorite soups and I'm not ignorant to the fact that many folks aren't able to source authentic, specialty ingredients; especially those of us in rural areas (and especially in Alaska).

Does this mean we can't or shouldn't try to replicate our favorite ethnic dishes? I don't think so. In no way am I claiming this Tom Kha to be authentic, however, I think it's a pretty darn good replication with ingredients one can get at any local grocery store. It's my hope that you enjoy it as much as I do and if you're able to find galangal, straw mushrooms, and kaffir lime leaves... um...send me some in the mail, please. Pretty please?

It's my great joy to share this recipe with all of you small-town kids who struggle with making pretty much anything 'authentic'. I refuse to be constrained to tofu noodle soup because my store doesn't care bird's eye chilis. Who's with me!?

Pumpkin Tom Kha (Coconut Lemongrass Soup)

By Kathleen Henry @ Produce On Parade

Published 10/28/2016

This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

Ingredients

• 1 small pumpkin or delicata squash (2 cups cubed)
• 3 cups vegetable broth
• 1 15 oz can of full-fat coconut milk
• 1 stick of fresh lemongrass
• 1 1-inch piece of galangal or ginger, peeled and micrograted
• dash of crushed red pepper, to taste
• 6 kaffir lime leaves or 1 1-inch piece of lime rind
• ¼ cup brown sugar (optional)
• ½ lb fresh straw mushrooms or 1 8oz can of sliced mushrooms, drained
• ½ of a 14 oz block of firm tofu, cubed
• 2 limes, juiced (¼ cup juice)
• 3 tbsp vegan fish sauce or 1 tbsp soy sauce, to taste
• 1 tbsp fresh basil, chiffonade
• ¼ cup fresh cilantro, chopped

Instructions

1. Deseed the pumpkin and cut off the ends. Slice into wedges and steam for 15-20 minutes until just tender. Set aside to cool. Slice off the skin (leave skin on if using delicata) and cube.
2. In a large soup pot, bring the vegetable broth and coconut milk to a gentle boil over medium high heat then reduce to a very low simmer.
3. Slice the lemongrass in half lengthwise and bruise with the back of a measuring cup. Add the lemongrass, galangal, crushed red pepper, lime leaves, and brown sugar to the pot and stir; simmer for 3 minutes.
4. Add the mushrooms and tofu, simmer for 5 minutes.
5. Stir in the lime juice, fish sauce, and basil. Remove from heat. Serve hot and topped with cilantro.

Yield: 4

Chickpea & Chard Stew

A quick and easy flavorful stew that’s as healthy as it is tasty. Full of protein and fiber, this hearty stew will fill you up and keep you satisfied. It’s a staple in our house!

Whew! I've been gone for a short while, huh? Sorry 'bout that. Part of my absence was due to our destruction/recreation of the study. More specifically putting in a wall to wall desk! Thus, my computer found itself unplugged and stuffed into the corner on vacation for at last a week while we worked. Check out my social media (links in the right sidebar), where I plan to post a photo of the awesome new desk. I posted some photos of our kitchen last week!

Also, the site had been down for a few days and I had to sort out what had made it crash. Turned out it was some snippet of code in my sidebar. That's why you might not have been able to access the site last week. Being the no-nonsense lady that I am I just straight up and whacked the entire sidebar rather than pick through the code. Oh well, at least it's back up!

Still, I'd be exaggerating to say that my neglect of this little space was all to do with the update of the study and the site being down. Most of it was that I was just into some really great books and that I spent most of my free time reading. My free time is pretty limited these days. Anytime spent not working on things for the house (organizing stuff from moving, updating the study, installing a water filter [thanks, Dad!], creating a guest room, spreading topsoil for the lawn, digging large rocks out of the driveway... the list is never-ending) is coveted. It doesn't leave a lot of room for cooking and honestly I've been kind of too pooped to cook. Fresh fruit has overtaken my life as my main source of nutrition these days. It could be worse I suppose. We'll also be having about one month straight of guests, so you may hear less from me than even now!

“It does not matter how slowly you go as long as you do not stop.”

— Confucius

When I have cooked, it's mostly been sweets (brownies and cinnamon rolls, predominantly) and soups. Who knows. Stress does weird things to people. I finally dug out the camera that was buried in the mess of the study to snap some photos of this wonderful stew though. Yay! Gold star for me for actually doing something productive here! I have made this stew countless times and I really enjoy the flavor. It's always those staple recipes that I neglect to share! They are arguably the most important too. I'll be better about sharing my staples, promise. In the meantime I'm just taking smarts from good ol' Confucius here...

Chickpea & Chard Stew

By Kathleen Henry @ Produce On Parade

Published 07/13/2016

A quick and easy flavorful stew that’s as healthy as it is tasty. Full of protein and fiber, this hearty stew will fill you up and keep you satisfied. It’s a staple in our house! NOTES: More water can be added to any leftovers, if desired, as the pasta will absorb some of the liquid while sitting.

Ingredients

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 3 large garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp ground ginger
• 1 tsp kosher salt
• 2 15 oz. cans of diced tomatoes, liquid included
• 2 15 oz. cans of chickpeas, drained and rinsed
• ½-1 cup water
• 1 cup pasta of choice
• 1 bunch of chard, de-stemmed and chopped (or spinach)
• 1 tbsp lemon juice
• ¼ cup fresh cilantro, chopped

Instructions

1. In a large soup pot, heat the olive oil over medium-low heat. Add the onion and garlic; saute for about 3 minutes until the onion is tender. Add the cumin, ginger, and salt; saute for an additional minute or two until the garlic is fragrant.
2. Stir in the tomatoes, chickpeas, and water. Bring to a boil over high heat then stir in the pasta. Reduce to a gentle boil and cook for about 9 minutes, until the pasta is al dente.
3. Remove from heat and stir in the chard, to wilt. Before serving, stir in the lemon juice and cilantro. Serve hot.

Yield: 6

Spiced Lentil Soup with Roasted Beets & Delicata Squash

Stressful times call for your favorite recipe to help ease distress. This is mine. I make many versions of this spiced lentil soup and this one did not disappoint. 

I did take half a second to ponder the decision of putting delicata squash into soup. It was aging rapidly though and I knew I had to use it as soon as possible. If it was an epic fail, well, that would be okay I decided.

Delicata squash in soup is absolutely amazing. The roasted meat is tender and sweet, while the peel is just slightly chewy and caramelized. It's a really wonderful addition. The roasted beets in the soup dyed it a deep magenta, the longer it sat. I'm going to be putting delicata in all my soups now!

“Kindness and compassion towards all living things is a mark of a civilized society. Conversely, cruelty, whether it is directed against human beings or against animals, is not the exclusive province of any one culture or community of people. ”

— Cesar Chavez

You need this soup in your life. Maybe as a dish for Thanksgiving or Christmas? It would be perfect! 

Spiced Lentil Soup with Roasted Beets & Delicata Squash

By Katie Henry - Produce On Parade

This is one of my favorite soups. Based with creamy coconut milk, red lentils mingle with roasted beets and caramelized delicata squash. Spiced with tantalizing aromatics like cardamom, cinnamon, and nutmeg. Notes: Feel free to leave out the beets if you’re anti-beets. Any lentil can be used to the cooking time may need to be increased if not using red lentils.

Ingredients

• 2 medium whole beets, scrubbed and ends trimmed
• 1 delicata squash, washed and diced
• ½ Tbsp. olive oil
• 1 cup dry red lentils
• 5 cups vegetable broth
• 1 Tbsp. coconut oil (I like unrefined)
• 1 large yellow onion, diced
• 2 large garlic cloves, minced
• 1 tsp. ground turmeric
• 1 tsp. curry powder
• 1 tsp. fresh ginger, minced
• 1/2 tsp. ground cardamom
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground black pepper
• Sprinkle of crushed red pepper
• Pinch of fresh ground nutmeg
• 1 15 oz. can of full-fat coconut milk
• 2 Tbsp. lime juice
• 2 tsp. dried thyme
• 1 Tbsp. vegan sugar
• ½ tsp. kosher salt

Instructions

1. Preheat oven to 400 F. Wrap the whole, scrubbed beets loosely in tinfoil. Place on a baking sheet. Toss the diced squash in olive oil and scatter on the same baking sheet. Roast at 400 F for about 30 minutes. Stir the squash at 15 minutes. After 30 minutes, transfer the squash to bowl for later and turn over the beets. Allow the beets to cook for an additional 15-30 minutes, until fork tender. Remove when done and allow to cool.
2. Meanwhile, in a large soup pot, bring the lentils and vegetable broth to a boil, stirring occasionally. Make sure to watch it or it could boil over. Reduce to low and simmer for about 15 minutes. Then, remove from heat.
3. In a medium frying pan, heat the coconut oil over low. Add the onion and garlic and sauté a few minutes. Next, add in the turmeric through and including the nutmeg, stirring well and scraping up the bits on the bottom of the pan. Sauté for about 8 minutes, until the onion begins to brown.
4. Once lentils are done, add the coconut milk through and including the salt to the lentils and broth. Also, add the squash and the onion mixture. When the beets are cooled, dice and add to the soup. Stir well to combine.
5. Serve hot, garnished with broccoli sprouts like me (if you wish!)

Prep time: 15 minutes
Cook time: 00:45
Total time: 01:00
Yield: 6 servings

SAVE MONEY!

I buy my canned coconut milk here.

It’s only $2.20 per can vs $4 per can at my local grocery store Fred Meyer!

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More Lentil Soup Recipes

Remarkable Root Soup

Thai Lentil Sweet Potato Stew

Copycat Amy's Lentil Soup

Creamy Spiced Coconut Lentil Soup

Look who's all snuggled up like a bug in a rug! Bob doesn't appreciate the crashing wind. Still not a single flake of snow. I'll keep you updated. I heard on the news, it'll be a new record for southcentral Alaska in November for snowfall...or lack thereof. So depressing, you guys.

Good Deed of The Day

This story is insane. The cast of Walking Dead is apparently so completely grossed out by all the fake bloody flesh, gore, and cannibalism on the show that the entire cast is going vegan and vegetarian! Check out the whole store here. 

Dutch Word of The Day

Insane --> krankzinnig (crank-zin-igh)