Soups

Tom Kha

Thai Coconut Soup

Ingredients:

1 can around 14 oz. coconut milk
20 oz. vegetable stock
8 kaffir lime leaves
1 to 3 stalks lemongrass, white parts only
1 to 3 inches slices of galangal – (thick slices if you take them out, thin if you leave them in)

1 medium onion 1 to 2 cloves of garlic (or more)
1/2 block of soft tofu cut into 1″ cubes
2 cups Veggies – Mushrooms, broccoli, zucchini, etc.
1 Thai chili, sliced or dry crushed chili to taste (1/2 to 2 tsp.)
4 to 7 TB lime juice – or more to taste
1 to 2 tsp brown sugar (balances taste, very important)
1 TB cilantro per bowl, chopped
Salt to taste

Balance – salt, lemon/lime, hot, sugar

You should not taste the sugar, hot is best mild but noticeable, lemon and salt will compliment hot.

Directions:

Bring water or vegetable stock and coconut milk to a boil and lower fire to a simmer. Add the galangal, lemongrass, and lime leaves. Simmer for 10 minutes.  If you want a stronger flavor, simmer for up to 20 min.

Add onion, garlic and tofu, simmer for 5 min

Add vegies with some salt or Braggs. Keep on simmer for another 3 to 6 minutes until veggies are cooked desired amount.

Remove from fire. Add sugar, squeeze in fresh lime or lemon starting with one lime and half a lime until you get balanced taste

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

Serve with rice. Servings: 4-6