Thai Tom Kha Soup

Thai Tom Kha Soup

Ingredients:

• 1 can coconut milk
• 2 cups chicken or vegetable broth
• 2-3 stalks lemongrass, bruised
• 4-5 kaffir lime leaves
• 2-3 bird’s eye chili peppers, sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2-3 mushrooms, sliced
• 1 cup sliced chicken or tofu
• 1/4 cup cilantro, chopped
• Juice of half a lime

Instructions:

1. Simmer Coconut Milk and Broth:
   • In a large pot, bring the coconut milk and chicken or vegetable broth to a simmer over medium heat.
2. Add Aromatics and Seasoning:
   • Add the bruised lemongrass stalks, kaffir lime leaves, sliced chili peppers, minced garlic, grated ginger, fish sauce, and brown sugar. Stir to combine.
3. Cook Chicken or Tofu:
   • Add the sliced mushrooms and chicken or tofu to the pot. Continue to simmer for 5-7 minutes, or until the chicken is cooked through and the mushrooms are tender.
4. Remove Aromatics:
   • Remove the lemongrass stalks and kaffir lime leaves from the pot.
5. Adjust Seasoning:
   • Taste the soup and adjust the seasoning if necessary, adding more fish sauce, lime juice, or sugar as needed.
6. Add Lime Juice:
   • Stir in the juice of half a lime.
7. Serve:
   • Ladle the Tom Kha soup into bowls and garnish with chopped cilantro.

Optional:

• You can add additional vegetables such as bell peppers, baby corn, or broccoli for more variety and nutrition.

Enjoy:

• Serve this flavorful and aromatic Thai Tom Kha Soup hot, and enjoy the comforting blend of coconut milk, lemongrass, and fresh herbs.

Buon appetito!

Thai Tom Kha Soup

Ingredients:

• 1 can of coconut milk
• 2 cups of chicken or vegetable broth
• 2-3 stalks of lemongrass, bruised
• 4-5 kaffir lime leaves
• 2-3 bird’s eye chili peppers, sliced
• 2 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 tablespoon of fish sauce
• 1 tablespoon of brown sugar
• 2-3 mushrooms, sliced
• 1 cup of sliced chicken or tofu
• 1/4 cup of cilantro, chopped
• Juice of half a lime

Instructions:

1. In a large pot, bring the coconut milk and broth to a simmer over medium heat.
2. Add the lemongrass, kaffir lime leaves, chili peppers, garlic, ginger, fish sauce, and brown sugar. Stir to combine.
3. Add the mushrooms and chicken or tofu, and continue to simmer for 5-7 minutes, or until the chicken is cooked through.
4. Remove the lemongrass stalks and kaffir lime leaves from the pot.
5. Taste and adjust seasoning if necessary.
6. Add the lime juice and stir well.
7. Ladle the tom kha into bowls and garnish with cilantro. Enjoy!

Note: You can also add vegetables of your choice such as bell pepper, baby corn, broccoli, etc.