Thursday, December 01, 2011

Tom Kha Soup

I have had this soup three times in two weeks. I have made it two of those times. I've decided that the broth of the Tom Kha soup is what makes it so wonderful. The wonderful mingling of the coconut milk with the ginger, lime and lemongrass makes it so unique for this western world girl. 

4 comments:

Ernie Martinez said...

Hey, Luna could you upload the recipe please.I would really like to give it a try looks delicious.

Luna Indigo said...

14 oz. can coconut milk
2 cups vegetable stock
8 kaffir lime leaves
3 stalks lemongrass, white parts only
6 1/2" thick slices of galangal
2 black peppercorns

8 oz. oyster, enoki, or button mushrooms, sliced
1 cup diced tofu, fried
1 Thai chili, sliced
2 TB lime juice
1 TB mushroom-flavored soy sauce
1 TB roasted chili paste (nam prik pao) (or less if you don't like it very spicy)
1 shallot, thinly sliced
1 TB cilantro, chopped
cilantro for garnish
2 lime leaves, chiffonade, for garnish

Directions:

Add coconut milk, stock, galangal, 6 of the lime leaves, the lemongrass, and peppercorns to a pot. Bring to a boil, reduce heat, and simmer on low (with the cover on) for 30 minutes.

Strain through a sieve to remove aromatics and return to pot. Add mushrooms, shallots, tofu, chilies, soy sauce, roasted chili paste, and cilantro. Simmer for 10 minutes or until mushrooms are cooked through. Add lime juice, stir, and serve.

Garnish with cilantro, lime leaf chiffonade, and a lime wedge.

Luna Indigo said...

galangal is similar to ginger.
I have made the soup without the Thai chili and the roasted chili paste and it turned out just fine.
I have added baby bok choi and carrots to the soup and it tastes really good.

Ernie Martinez said...

Cool will give it a try then tell you how it went.