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Tuesday, October 13, 2015

Kohlrabi Greens with Golden Kuri Coconut Cream Soup

Kohlrabi Greens with Golden Kuri Coconut Cream Soup

I couldn't resist another giant bunch of Kohlrabi from the farm market for just under two dollars. The Kohlrabi greens along with some Golden Kuri squash from the farm went into a delicious coconut cream and coconut milk based mildly-spiced soup, with fresh lemon grass from my garden.

Kohlrabi Greens with Golden Kuri Coconut Cream Soup

The variety of Winter squashes available these days is astounding. My favorites tend to be medium-sized thin-skinned with orange flesh and sweet flavor-- not too huge as that will make chopping and cleaning a problem. Not a big fan of spaghetti squash or too-mild acorn squash, I go for meaty Kabocha, Golden/Red Kuri, Butter/Amber cup, Golden Danish, Delicata and such, which can be eaten with the skin on. Who can keep track of these fancy names each variety gets? Butternut squash is an all-time favorite, although I do get some help cutting and peeling it.

This is a simple soup, using thick rich coconut cream and coconut milk and Thai flavors, perfect for Autumn. Served with thin rice noodles, Thai cucumber salad, and deep-fried spring rolls, it is a huge feast for a relaxing weekend.

But, for a weeknight, just the soup would do, in all its hearty glory.

Kohlrabi Greens with Golden Kuri Coconut Cream Soup

Between the lemon grass in the garden and the citron leaves from the Myanmar store, Mingala International Market, I am addicted to Southeast Asian flavors.

3 cups chopped kohlrabi greens, stem and all
2 cups diced Golden Kuri squash, skin on
1 small Walla Walla sweet onion, diced
water or stock as needed
1 teaspoon coconut oil

For flavoring (pound in mortal+pestle):
some lemongrass leaves/stalk, chopped and ready for pounding
1 or 2 Thai green or red chilies
1 or 2 Kaffir lime leaves or citron leaves
3 cloves of garlic
2 Tablespoon grated ginger


  1. Flavoring: Combine the ingredients in a mortal & pestle, and pound till thick paste comes together
  2. Heat the coconut oil in a pot, add the onions, flavoring, saute till aromatic
  3. Add the kohlrabi greens and kuri squash, stock, season with salt, cover and simmer till veggies are par-cooked 
  4. Add the coconut milk and simmer till veggies are done, stir some coconut cream if preferred
  5. Garnish with spring onions and cilantro and serve warm

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