1/3 to 1/2 can thick coconut milk (preferably not 'lite')
4 Tbsp. minced fresh lemongrass, OR 3 Tbsp. ready-prepared (frozen or bottled)
3 kaffir lime leaves, left whole (available fresh or frozen at Asian stores)
3 cups pumpkin or squash, peeled and cut into bite-size chunks
2 cups yam, peeled and cut into chunks
1-2 cups soft tofu, sliced into cubes (or substitute chickpeas)
1 shallot, minced, OR 1/4 cup minced purple onion
3 cloves garlic, minced
1 thumb-size piece galangal or ginger, grated or sliced thinly into matchsticks
1-2 fresh red chilies, sliced, OR 1-2 tsp. Thai chili sauce, OR 1/4 to 1/2 tsp. dried crushed chili
1/2 tsp. turmeric
1/2 tsp. regular chili powder
3/4 tsp. ground coriander
1 tsp. ground cumin
3-4 Tbsp. soy sauce, to taste (use wheat-free for gluten-free diets)
1 tsp. brown sugar
2 Tbsp. fresh-squeezed lime juice
1-2 generous handfuls baby spinach, washed
1/2 cup fresh basil + 1/2 cup fresh coriander for toppings

Other Vegetables: Other veggies that can be added to this soup include: carrots, chopped red or green bell pepper, broccoli, mushrooms, and bok cho