Kabocha Tom Kha Gai (Thai coconut soup) with Akaka Falls Farm Tahitian Lime Ginger Ghost Pepper Marmalade

This recipe can be made vegetarian or add chicken, which is customary
for this delightful dish.

Ingredients

thai coconut soup image

One cooked Kabocha pumpkin, cubed ( see tip)
1 tablespoon coconut oil
1 cup kernel corn
Two stocks celery, chopped
1⁄2 red bell pepper, chopped
Carrots, chopped, (optional)
You may add 1 cup cooked chicken, cubed if desired half of one onion thinly sliced
2 cloves garlic chopped
1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
1 to 2 tablespoons Akaka Falls Farm Tahitian Lime Ginger Ghost Pepper Marmalade

2 teaspoons green curry powder
2 teaspoons turmeric powder
2 cups water
2 Tbsp Organic vegetable or chicken bullion
1 can full-fat coconut milk (native Forest organic is my favorite)1 tablespoon fish sauce
3-4 dried kefir lime leaves
2-3 tablespoons fresh lime juice
2-3 green onions sliced thinly for garnish
fresh cilantro chopped, for garnish
2 to 3 cups cooked jasmine rice

thai coconut soup

  1. In a medium pot add the coconut oil and sauté the onion, garlic, lemongrass and curry paste and cook, stirring frequently for 5 minutes or until onions are softened. Add chicken or vegetable bouillon with water and bring to a boil. Reduce heat, simmer uncovered for 30 minutes.
  2. In a small skillet, sauté the celery and bell pepper, and carrots, if desired, set aside
  3. Strain out the aromatics (the garlic, onions, and lemongrass) and
    discard. Add in coconut milk, corn, celery, red pepper, carrots and
    kabocha pumpkin, turmeric and fish sauce (and cooked cubed
    chicken if desired) . Add Akaka Falls Farm Tahitian Lime Ginger
    Ghost Pepper Marmalade. Simmer (never boil coconut milk ) and
    add lime juice, plus more ginger, fish sauce, or marmalade to taste.
  4. Ladle into serving bowls over rice, and top with sliced green onions and fresh cilantro
  5. Tip: Bake the whole raw pumpkin in a 375 degree oven for 30
    minutes. Remove from the oven and easily cut in half-remove
    seeds. Spread a little of the marmalade on the inside of each half
    and place face down on parchment on a cookie sheet. Continue
    baking for about 30 minutes till fork tender. Cool and cube. Do not
    overcook as you want the cubed pumpkin to hold up in the soup.

Denise’s professional career was in pediatric nursing, also an emergency resident nurse with Club Med before moving to Hawaii for 25 years .In addition to working in a busy pediatric practice for 17 years, she developed a Chocolate mousse pie business called Ms. Moose, and was a Pastry Chef that sold to many of the restaurants and markets on the Big Island, Oahu and Maui. Her background in health and nutrition paired with her passion for baking and cooking, has inspired her to create a delightful assortment of culinary recipes which she has shared with us using many of the Akaka Falls Farm Preserves .Another of Denise’s passions is training dogs and horses, she is shown here with her horse Moon Shadow.

Share this:

Leave a Comment

Your email address will not be published. Required fields are marked *

Shopping Cart