Cooked - Coconut & Lemongrass Soup Tom Kha

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Home Pricing Community My Recipes

Coconut & Lemongrass Soup Tom Kha

1.0

1 ½ tbsp oil (coconut)

3 cloves garlic, sliced in half

2 stalks lemongrass, roughly chopped

2 shallots, halved and sliced

2-4 Thai chilis (depending on preference)

1L stock (vegetable or chicken)

1 tin full-fat coconut milk

2 tins coconut cream (minus the liquid beneath)

4 lime leaves

30g ginger, skin removed & sliced

2 ½ tbsp fish sauce

3-4 tbsp palm sugar or brown sugar

Juice of 1.5 limes

200g mini button mushrooms, halved

200g cherry tomatoes, halved

1 large leek, washed & sliced

300g silken tofu, cubed

Place a large pot on a low-medium heat. Add oil, garlic, lemongrass, shallots, and chilis. Cook until shallots have softened.
Pour in stock, coconut milk & cream. Add lime leaves, ginger, fish sauce, lime, and sugar. Bring to a simmer, then simmer for 10 minutes with the lid on.
Remove lid and skim off any froth. Add mushrooms, tomatoes, leeks, and simmer for another 10-12 minutes.
Remove from heat. Add tofu and let the soup rest for 5 minutes before serving.
Serve with chili oil, coriander, rice, and lime wedges.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 100 weeks ago

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