Making and canning yummy Thai coconut squash soup

Ingredients

• 4 quarts Chicken Broth (Prepared with chicken bouillon powder; can use store‑bought broth)
• 2 pounds Boneless Skinless Chicken Breast (Cooked and shredded or diced before adding to soup)
• 2 pieces Acorn Squash (Peeled, seeded and cubed (about 2‑inch pieces))
• 2 cans Coconut Milk (Full‑fat, 13.5 oz cans; use both cans for richness)
• 5 pieces Thai Chilies (Whole, seeds left for extra heat)
• 4 cloves Garlic (Minced)
• 4 stalks Lemongrass (Bruised and added whole; removed before jarring)
• 2 pieces Shallots (Thinly sliced)
• 2 tablespoons Fresh Ginger (Grated)
• 1 piece Lime (Zest and juice)
• 1 tablespoon Granulated Sugar (Balances acidity)
• ¼ cup Fresh Cilantro (Chopped, for garnish)
• ¼ cup Red Onion (Finely diced, for garnish)
• 7 pieces Mason Jars (pint size) (Sterilized; 1‑inch headspace)

Instructions

1. Prepare the broth

   Add 4 quarts of water to the large soup pot, stir in chicken bouillon powder, and bring to a rolling boil.

   Time: PT5M

   Temperature: high

2. Prep aromatics

   While the broth heats, mince the garlic, slice the Thai chilies (keep seeds), bruise the lemongrass stalks, grate the ginger, and slice the shallots.

   Time: PT10M

3. Add aromatics to broth

   When the broth is boiling, add garlic, chilies, lemongrass stalks, ginger, and shallots. Reduce heat to a gentle simmer.

   Time: PT2M

   Temperature: medium

4. Simmer aromatics

   Let the mixture simmer uncovered for 20 minutes to infuse the broth.

   Time: PT20M

   Temperature: low

5. Remove lemongrass

   Using tongs, carefully remove the whole lemongrass stalks and discard.

   Time: PT2M

6. Add squash, chicken, and coconut milk

   Stir in the cubed acorn squash, cooked chicken pieces, both cans of coconut milk, lime zest, lime juice, and sugar. Increase heat and bring back to a boil.

   Time: PT5M

   Temperature: high

7. Final simmer

   Reduce heat and simmer uncovered for 5 minutes until the squash is just tender.

   Time: PT5M

   Temperature: medium

8. Sterilize jars

   While the soup simmers, place the pint Mason jars and lids in the pressure canner with water and bring to pressure to sterilize.

   Time: PT10M

9. Jar the soup

   Using a ladle, fill each jar first with solid ingredients (squash, chicken) to about half the jar, then add hot broth until 1‑inch headspace remains. Remove air bubbles with a non‑metallic utensil.

   Time: PT10M

10. Pressure‑process the jars

    Place the filled jars on the canning rack, seal the pressure canner, and process at 10 psi for 90 minutes for a full 7‑quart load.

    Time: PT1H30M

    Temperature: 10 psi

11. Cool and store

    Turn off the canner, let pressure release naturally, then remove jars and let them cool completely (12‑24 hours). Check seals before storing.

    Time: PT30M

12. Reheat and serve

    When ready to eat, heat the soup in a pot, stir in fresh cilantro, diced red onion, and extra lime juice. Serve over jasmine rice or noodles if desired.

    Time: PT5M

    Temperature: high

Nutrition Facts

Calories

180

Protein

10 g

Carbohydrates

12 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Broth: Vegetable broth, Water with extra bouillon
• Instead of Boneless Skinless Chicken Breast: Cooked shredded tofu, Cooked rotisserie chicken
• Instead of Acorn Squash: Butternut squash, Frozen cubed winter squash
• Instead of Coconut Milk: Coconut cream diluted with water, Almond milk (less thick)
• Instead of Thai Chilies: Serrano peppers, Bird's eye chilies
• Instead of Garlic: Garlic paste
• Instead of Lemongrass: Lemongrass paste (1 tsp), Lemon zest (1 tsp) for milder flavor
• Instead of Shallots: Red onion
• Instead of Fresh Ginger: Ground ginger (1 tsp)
• Instead of Lime: Lemon juice, Kaffir lime leaves
• Instead of Granulated Sugar: Honey (½ tbsp), Maple syrup (½ tbsp)
• Instead of Fresh Cilantro: Thai basil, Fresh basil
• Instead of Red Onion: Scallions
• Instead of Mason Jars (pint size): Ball canning jars

Equipment Needed

• Large Soup Pot
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Tongs
• Ladle
• Mason Jars (pint)
• Canning Rack
• Pressure Canner
• Fine Mesh Strainer (optional)
• Kitchen Towel (optional)

Critical Steps — Do Not Skip

• Prepare the broth
• Add aromatics to broth
• Remove lemongrass
• Add squash, chicken, and coconut milk
• Sterilize jars
• Jar the soup
• Pressure‑process the jars

Chef Tips from the Video

• Bruise lemongrass stalks by smashing them with the back of a knife to release flavor.
• Adjust heat by adding or removing chilies; seed them for milder heat.
• For extra depth, toast the spices (garlic, ginger) briefly before adding broth.

Troubleshooting

Storage

Refrigerator: Consume within 4‑5 days after opening.

Freezer: Can be frozen for up to 3 months; thaw in refrigerator before reheating.

Room temperature: Store sealed jars in a cool, dark pantry for up to 1 year.

Make-Ahead Tips

• The soup can be fully prepared, canned, and stored for up to a year; simply reheat and add fresh herbs.
• If you prefer a thinner broth, add extra chicken or vegetable broth after reheating.

Frequently Asked Questions