Pumpkin Tom Kati

When it comes to cooking, the Thai people have a direct line to the gods. This reimagined Thai classic is divinely inspired and starts with a low-cal, nutrient rich pumpkin puree, packed with vitamins, minerals, fiber, and immunity boosting antioxidants. We add roasted butternut squash, bok choy, shiitake mushrooms, and a couple slices of jalapeño, then top it off with a spoonful of cilantro and mint leaves. All of these exotic flavors blend to create a vegan soup even Vishnu would love!

Slightly open the lid on the soup and heat in the microwave for 2 minutes on low. Stir and heat for another 30 seconds. If it is not, hot heat for 30 seconds.

Vegetable Broth, Butternut Squash, Pumpkin, Baby Bok Choy, Coconut Milk, Shallots, Shiitake Mushroom, Olive Oil, Ginger, Lemon Grass, Garlic, Cilantro, Coconut Sugar, Lime Juice, Red Jalapenos, Serrano Peppers, Black Pepper, Mint, Sea Salt, Kaffir Lime Leaves, Green Peppercorns
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