Tom Kha Soup
Keira Natalia Guasco of The Fashion of Food delights us once again with her version of this classic Thai Soup.
“Finding a restaurant with the perfect Tom Kha Soup has been a little treasure hunt of mine for a while. Creating the perfect recipe for this coconutty, creamy & deliciously tantalizing elixir has been a challenge. I have done my due diligence & alas! The perfect Tom Kha Soup recipe has been born! It’s easy {a staple in my kitchen}, scrumptious & healthy. The perfect cozy dinner for two or entertaining for many. Hope you all enjoy it as much as I do!”
Ingredients
- 1 can coconut milk
- 1 lb medium shrimp shelled, deveined & tails off or skinless chicken breasts cut into small chunks
- 6 mushrooms, sliced?{I also add 4-7 dried porcini/shiitake mushrooms}
- Juice of 1 lime
- 1 tablespoon olive oil/grape seed oil
- 1 white onion diced
- 4 cloves garlic, pressed or minced
- ½ teaspoon cumin
- 1 tablespoon red curry paste
- 1 teaspoon brown sugar
- 4 cups vegetable stock
- 2 inches freshly peeled ginger, cut into chunks
- 2 inches lemon grass smashed
- 8 peppercorns
- 1 jalapeno cut in half & deseeded
- 2 tablespoons Thai fish sauce
- Thai basil, chopped {for garnish}
- 1 bottle Nigori Sake {for drinking}
Instructions
- In a medium stockpot over medium/high heat, add oil & onions. Cook until onions are translucent, stirring often {5 mins}.
- Add garlic & stir until fragrant {1-2 min}.
- Add cumin, curry paste and sugar {1 min}.
- Stir in veggie stock, ginger chunks, smashed lemon grass, peppercorns, jalapeno & fish sauce. Bring to a boil.
- Reduce heat to low & bring to a simmer {30 min}.
- Pour yourself a glass of cold Nigori Sake. Drink.
- Remove from heat, strain solids from the broth & return broth to the pot. Turn heat up to medium.
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