Thai Vegetarian Coconut Soup with Galanga and Squash

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4 stalks lemongrass

2 cans coconut milk

1-1/2 cups vegetable Stock

20 quarter-sized slices fresh galanga or 10 large pieces dried galanga

10 peppercorns

20 kaffir lime leaves

1 squash, about 1-1/2 pounds (butternut squash is great for this

recipe)

6 ounces fresh mushrooms, sliced

8 ounces firm tofu, cut into bite-sized chunks

1 tablespoon thin soy sauce

1 teaspoon salt

2 tablespoons fresh squeezed lime juice

3 green onions, thinly sliced

 

 

 

Clean the lemongrass stalks by removing and trimming dried hard root

and brown leaves, reducing to clean stalks about 6 inches long

including the bulbous base. Using the blunt edge of a cleaver blade

or the side of an unopened can, bruise each stalk by whacking it

firmly at 2-inch intervals and rolling it over to bruise on all

sides. Cut into 2-inch lengths.

 

In a large saucepan combine the coconut milk and vegetable stock, and

bring to a gentle boil over medium-high heat. Stir in the lemongrass,

galanga, peppercorns, and half of the lime leaves; adjust the heat to

maintain an active simmer.

 

Cut the squash into bite-sized (peeled) pieces; you should have 3 to

4 cups. Add to the simmering soup along with the mushrooms. Increase

the heat to medium-high and bring soup back to a gentle boil. Cook

for 10 minutes. Add the tofu and cook until the squash is tender but

still firm and the tofu is heated through, about 5 minutes longer.

 

Remove the soup from the heat and use tongs to remove and discard the

lemongrass, galanga or ginger, and lime leaves. Stir in the soy

sauce, salt, lime juice, cilantro, green onions, and the remaining

lime leaves. Taste and add more salt, soy sauce, or lime juice if you

like. Transfer to a serving bowl and serve hot.