# Thai-Style Blanquillo Soup with Kale and Kabocha > Tender blanquillo and sweet kabocha sit in a light coconut broth scented with lemongrass, ginger, and lime leaf. Dark kale adds a little bite, while fresh lime and cilantro keep this winter fish soup bright rather than heavy. - URL: https://www.chezjk.com/recipes/thai-style-coconut-fish-soup-with-kabocha-kale-seaforager-blanquilo - Author: Jonathan Katzman - Cooked and photographed: 2024-12-11 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo, dairy-free, nut-free, pescatarian ![Thai-Style Blanquillo Soup with Kale and Kabocha](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Ff38fceec80ce70b9.jpg) ## Thai-Style Blanquillo, Kale, and Kabocha Soup Cooking the squash first lets it sweeten the coconut broth without overcooking the fish. Adding the fish at a bare simmer preserves its broad, tender flakes, while lime added off heat keeps the finish fresh. ### Ingredients - 1½ lb skinless, boneless blanquillo fillet, cut into 2-inch pieces - 1½ lb kabocha squash, seeded and cut into ½-inch-thick short wedges, skin retained if tender - 1 bunch lacinato kale, about 8 ounces, tough stems removed and leaves cut into wide ribbons - 1 tablespoon avocado oil - 2 large shallots, thinly sliced - 2 cloves garlic, thinly sliced - 1½ inches fresh ginger, peeled and cut into fine matchsticks - 2 stalks lemongrass, tough outer layers removed, tender lower portions bruised and cut into 3-inch lengths - 4 makrut lime leaves, torn - 1 small Thai chile, slit lengthwise - 3 cups unsalted gluten-free fish stock - 1 13.5-ounce can unsweetened full-fat coconut milk - 1½ tablespoons gluten-free fish sauce, plus more to taste - 2 tablespoons fresh lime juice, plus more to taste - ½ cup cilantro leaves and tender stems - ¼ teaspoon fine sea salt, as needed ### Instructions 1. Check the fish carefully for bones and refrigerate while preparing the broth. Scrub the squash skin; peel any especially hard or scarred patches. 2. Heat the avocado oil in a wide, heavy pot over medium heat. Add the shallots and cook for 3–4 minutes until translucent without browning. Add the garlic and ginger and cook for 1 minute. 3. Add the lemongrass, lime leaves, chile, fish stock, coconut milk, and fish sauce. Bring just to a simmer, then add the kabocha. Partially cover and simmer gently for 12–16 minutes, until a knife enters the squash with slight resistance. Avoid a rolling boil. 4. Stir in the kale and simmer for 3–4 minutes, until wilted but still deep green. Remove the lemongrass, lime leaves, and chile. 5. Nestle the fish into the broth in a mostly single layer. Keep at a bare simmer, partially covered, for 5–8 minutes, depending on thickness. Avoid stirring; gently shake the pot if needed. The fish should separate into moist flakes and reach 145°F in its thickest pieces, and the squash should be fully tender. 6. Remove from the heat and stir the lime juice gently into the broth around the fish. Taste and adjust with fish sauce for salt and savoriness, more lime for brightness, and sea salt only if needed. Fold in half the cilantro and reserve the rest for serving. ### Notes - If blanquillo is unavailable, use another firm white fish such as rockfish, lingcod, or halibut, adjusting the poaching time to its thickness. - For a milder soup, leave the chile whole and remove it before adding the fish. - The broth should be spoonable rather than sauce-thick. Add a little hot water if it reduces too far; if it tastes flat, adjust lime and fish sauce before adding more salt. ## Overall Timing / Workflow The squash cooks while the aromatics infuse, and the fish goes in only once the vegetables are nearly ready. This keeps the entire meal to one pot without sacrificing fish texture. ### Instructions 1. 0:00 — Prepare the squash, kale, and aromatics; check and portion the fish, then keep it chilled. 2. 0:20 — Soften the shallots, garlic, and ginger, then assemble the coconut broth. 3. 0:27 — Add the squash and simmer until almost tender. Pick the cilantro and juice the lime while it cooks. 4. 0:42 — Add the kale, remove the woody aromatics, and gently poach the fish. 5. 0:50 — Finish with lime and cilantro, taste the broth, and serve immediately. ## Plating Wide bowls display the fish flakes and orange squash while leaving enough room for the fragrant broth. ### Instructions 1. Divide the squash and kale among four warmed, shallow soup bowls. 2. Lift the fish out gently with a broad spoon and arrange it over the vegetables, allowing a few pieces to separate naturally into large flakes. 3. Ladle the coconut broth around the solids and scatter the reserved cilantro over the top. ## Leftover Path Gentle reheating protects the fish from tightening, and a fresh squeeze of lime restores the broth's brightness. ### Instructions 1. Transfer leftovers to shallow containers and refrigerate within 2 hours. Eat within 2 days. 2. Reheat only the portion needed over low heat, adding a splash of water if the broth has thickened. Fold rather than stir to preserve the fish pieces, and heat to 165°F without prolonged boiling. 3. Finish with fresh lime and cilantro if available. The squash may soften into the broth on reheating, making it slightly thicker. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.