Monday, March 18th, 2013...6:20 pm

Tom Kha Soup

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I have looked at recipes for Tom Kha soup many many times before and had always been a little intimidated by them. The list of ingredients has looked so new and unusual and left me turning to something else to make instead. However, a while ago, my love for this soup finally made me decide to try it. It was totally worth it. The soup is actually not hard at all to make and it is DELICIOUS! I was so happy to find that my favorite Asian grocery store had all the ingredients that I needed. So if any of you love Thai food and have tried this soup in a restaurant, don’t be afraid! You will not be disappointed.

Tom Kha Soup

1 can coconut milk

2 c. vegetable broth

6 kaffir lime leaves

3 stocks lemongrass

6 1/2 ” slices of galangal

1 serrano pepper, sliced

1 tbsp. red chili paste

1 tbsp. soy sauce

1/2 pd. firm tofu, cubed

1 onion, sliced

1 zucchini, sliced

2 tbsp. lime juice

1/4 c. cilantro leaves, chopped

First pound the lemongrass a few times to kind of open up the stocks. Then add them to a pot with the coconut milk, vegetable broth, galangal, and the lime leaves. Bring the pot to a boil and then turn it to a simmer for about 30 minutes. Now put it all through a strainer so only the liquid is left and return it to the pot. You have pretty much made your own broth for this soup at this point and now add in the pepper, chili paste, soy sauce, tofu, onion, zucchini. A lot of these recipes call for mushrooms at this point. I have yet to have them around when I have made this and it has been fine, but if you have them, add them in now. Let this simmer until the onion is soft. About 10 minutes. Add in the lime juice and cilantro just before serving. Be ready for yum!



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