Minimalist Baker · by Minimalist Baker★ 4.9 (47)
Tom Kha Gai Butternut Squash Soup
NUTRITION · PER SERVING45M COOK
CAL 10%·PRO 10%
CARBS 34G69% OF CAL
6G FIBER0G ADDED0G INTRINSIC20G OTHER9G TOTAL SUGAR
FAT 6G28% OF CAL
5G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy coconut soup with butternut squash, mushrooms, ginger, and lemongrass. Warm, spicy, and lightly sweet—comforting and naturally vegetarian.
mainthaisoup⚙️ food processor🍪 sheet pan🥄 saucepan🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 45M
CAL 10%·PRO 10%
CARBS 34G69% OF CAL
6G FIBER0G ADDED0G INTRINSIC20G OTHER9G TOTAL SUGAR
FAT 6G28% OF CAL
5G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 149mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1098mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 149MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.