Tom Kha Gai, the delicious Thai soup, literally translates as Soup Galangal Chicken. Sounds better in Thai! My variation misses out the chicken and instead replaces it with butternut squash. They don’t have a word for butternut squash in Thailand. Or maybe they do. Listen to the translation in the link. So I simply call this soup Tom Kha with Butternut Squash. Whatever you call it, it is delicious. The clean, vibrant flavours of the lemon grass and lime leaves combine with the heat of the chilli and coconut milk and contrast brilliantly with the richness of the butternut squash.
Tom Kha with Butternut Squash
Work at getting the balance just right, add more lime juice, chilli, Nam Pla etc to taste. It should be sour, salty, sweet and hot.
½ butternut squash, skin and seeds removed & cubed
1 stick lemongrass, bashed
4 kaffir limes leaves (fresh or frozen)
1 small handful fresh Thai basil leaves (optional)
1 thumb-size piece galangal, bashed
1-2 thai red or green chillies
1 can good-quality coconut milk
1 lime squeezed
2 tbsp fish sauce ( Nam Pla) Optional for vegetarians
fresh coriander leaves finely chopped
Preheat oven to 200C degrees. Add butternut squash to a baking sheet and toss with a little coconut oil and a bit of sea salt. Roast for 15-25 minutes or until tender and cooked through. Set aside to cool slightly.
In the meantime, add coconut milk, galangal, lemongrass, Thai basil, chillies and lime leaves to a medium sauce pan and bring to a boil. Then lower heat to a simmer. If you want more heat from the chillies then gently squeeze them to release the heat. Add fish sauce to taste. Allow the infuse until all the flavours come through. Add some lime juice to taste. Strain and pour back into the saucepan with the butternut squash. Re-heat and serve with coriander leaves.