Butternut Squash Coconut Soup
Ingredients
- 2 teaspoons olive oil
- 2 short stalks dried lemongrass (or fresh) (about 4 inches long)
- 2 pieces dried galangal (Thai ginger) or a small knob regular fresh ginger, sliced
- 2 dried Thai chiles, crumbled
- 1 small butternut squash, peeled, core removed and cubed into 1-inch pieces (about 4 cups)
- 3 garlic cloves, minced
- 3 kaffir limes leaves (dried or fresh)
- 4 cups vegetable stock
- 2 (15 oz) cans coconut milk
- 2 limes - one zested, both juiced
- 1 handful snow peas (optional)
- 1 large tomato, diced
- salt and pepper to taste
- cilantro to garnish
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