Thai Coconut Milk Soup (Tom Kha)
Thai Coconut Milk Soup (Tom Kha)
Total Time: 30 minutes
Serves: 2
Per serving: 350 calories, 29 g protein, 3 g carbohydrates, 25 g fat
Ingredients
Safflower Oil - 2 tablespoons
Lemongrass - 1 tablespoon
Ginger- 1 tablespoon
Garlic - 2 cloves
Shallots - 1 tablespoon
Serrano Peppers - 2, you could also use Thai Chilis
Lime - 2
Chicken Broth - 1 cup
Coconut Milk - 1 cup
Mushrooms - 1 cup
Cilantro - for garnish
Salt and Pepper to taste
Directions:
Chop lemongrass, ginger, garlic, shallots, serrano peppers. Lemongrass has a hard texture and needs to be chopped very small or else it will add an unappetizing texture to your soup. You can use a food processor for mincing, if you're more comfortable with that.
In a large stock pot, add safflower oil and lemongrass, ginger, garlic, shallots, and serrano peppers.
Cook on low for 10 minutes. The purpose of this step is to bring out all of the amazing flavors. You don't want to get any color on any of the vegetables. This is called "sweating" the vegetables.
Add mushrooms. Cook for 5 minutes on low.
Add chicken broth. Cook for 5 more minutes on medium heat.
Add coconut milk. Add the zest of one lime. Add the juice of 1-2 limes. Some people like more lime, while others like less. Taste the soup as you're adding the lime. Salt and pepper to taste.
Add chicken, if you'd like!
Garnish with cilantro!
