Dive into a bowl of comfort with our Creamy Kalabasa Galangal Soup, a delightful Filipino dish that promises to warm your soul and tantalize your taste buds! This luscious soup, infused with the aromatic essence of galangal and the rich creaminess of coconut milk, is not just a meal; it’s an experience that transports you to the heart of Filipino cuisine. With just 45 minutes from prep to table, you can impress your family and friends with this exotic dish that’s as easy to make as it is delicious. Ready to discover the secret to this creamy delight? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 1 medium kalabasa (squash), peeled and cubed
- 1 tablespoon galangal, minced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by peeling and cubing the kalabasa, mincing the galangal, chopping the onion, and mincing the garlic. Set aside.
- In a large heavy-bottomed pot, heat a small amount of oil over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, about 3-4 minutes.
- Add minced garlic and galangal to the pot, stirring continuously to prevent burning. Cook for an additional 1-2 minutes until fragrant, releasing their aromatic oils.
- Add the cubed kalabasa to the pot and stir to combine with the aromatics. Cook for 2-3 minutes, allowing the squash to slightly caramelize.
- Pour in the vegetable broth, ensuring all kalabasa pieces are submerged. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes or until the kalabasa is tender and easily pierced with a fork.
- Using an immersion blender or transferring to a standard blender, purée the soup until smooth and creamy. If using a standard blender, work in batches and be cautious with hot liquid.
- Return the puréed soup to the pot and stir in the coconut milk. Warm through over low heat, being careful not to boil.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Ladle the soup into serving bowls and garnish with fresh chopped cilantro. Serve hot.
Tips
- Choose the Right Kalabasa: Look for a medium-sized kalabasa that feels firm and heavy for its size. The skin should be free from blemishes or soft spots for the best flavor and texture.
- Galangal vs. Ginger: While galangal adds a unique flavor, if you can’t find it, you can substitute with ginger, though the taste will differ slightly. Fresh galangal is recommended for the best results.
- Blend Carefully: When puréeing the soup, be cautious with hot liquids. If using a standard blender, allow the soup to cool slightly or blend in small batches to prevent splattering.
- Adjust Consistency: If you prefer a thinner soup, simply add more vegetable broth or coconut milk until you reach your desired consistency.
- Garnish for Flavor: Fresh cilantro not only adds a pop of color but enhances the flavor of the soup. Feel free to experiment with other garnishes like crispy fried onions or a squeeze of lime for an extra zing!
- Make It Ahead: This soup can be made in advance and stored in the refrigerator for up to three days. The flavors will meld beautifully, making it even tastier when reheated.
- Pair It Up: Serve your Creamy Kalabasa Galangal Soup with crusty bread or a side of rice for a complete meal that’s sure to satisfy!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 3g
Fat: 13g
Saturated Fat: 10g
Cholesterol: 0mg
