Coconut Squash Soup

This is one of my all-time favorite soups. It is simple, rich, and sweet while being still light yet filling. Coconut squash soupIt was served at my local Vietnamese restaurant and I was heart broken when it closed. So, I set out to make my own soup. And who knew it would be SO easy!?

You could use any kind of winter squash although I prefer either a hubbard or a kobucha type.


  • 5 cups squash, peeled, seeded, and cubed into 1″ pieces
  • 1 qt vegetable or chicken broth
  • 1 15oz can coconut milk
  • 1 small bundle glass noodles, soaked for 10 min. in hot water and cut into 1/2″ pieces
  • pinch of salt or to taste
  • 1-2 tablespoon sliced scallion to garnish


  1. Peel and dice squash into bite-sized chunks.
  2. Simmer them for 10-15 minutes in broth until they are fork tender.
  3. Add coconut milk and simmer a minute or two more.
  4. Salt to taste.
  5. Turn off heat and add glass noodles and scallion.

Serves 4 – 6 people


Shopping at Asian markets

If you are like me, and love Asian food, then definitely, you should be shopping at Asian markets. If you have never been to one, it will be quite an adventure. There are a myriad of condiments, spices, and seasonings, all sorts of seaweeds, fresh herbs and produce, fermented foods, and fresh and frozen meats and seafood, rarely seen outside of Asian markets. You will find the ingredients that make the difference in how authentic your Asian dishes taste. Also, one of the great benefits is that prices are generally much better than in regular grocery stores.

I should note, when you are choosing brands, read the labels very carefully. It can be hard to find some items without MSG, aspartame, high fructose corn syrup, food coloring, and other things I assume you would like to avoid. It can be done, just have patients and bring your glasses for the small print.

Tom Kai Gai:
Coconut milk (better by far than Trader Joe’s)
Kaffir lime leaves (fresh or frozen)
Lemon grass (fresh)
Galangal (fresh)
Ginger (fresh)
Fish sauce
Tom yum paste

Miso Soup:
Organic red miso
Silken tofu (organic of course)
Wakame seaweed – I like the kind that is in small pieces
Bonito fish flakes

Rolling mat to make sushi rolls
Organic soy sauce
Seasoned rice vinegar
Pickled ginger
Sesame seeds