Translation: Thai Coconut Soup
Alternate Spellings: Tom Ka
Recipe Type: Soup
Average User Rating: 0.7 / 5
Vegetarian / Vegan: Vegan
14 oz. can coconut milk
2 cups vegetable stock
8 kaffir lime leaves
3 stalks lemongrass, white parts only
6 1/2" thick slices of galangal
2 black peppercorns
8 oz. oyster, enoki, or button mushrooms, sliced
1 cup diced tofu, fried
1 Thai chili, sliced
2 TB lime juice
1 TB mushroom-flavored soy sauce
1 TB roasted chili paste (nam prik pao) (or less if you don't like it very spicy)
1 shallot, thinly sliced
1 TB cilantro, chopped
cilantro for garnish
2 lime leaves, chiffonade, for garnish
Add coconut milk, stock, galangal, 6 of the lime leaves, the lemongrass, and peppercorns to a pot. Bring to a boil, reduce heat, and simmer on low (with the cover on) for 30 minutes.
Strain through a sieve to remove aromatics and return to pot. Add mushrooms, shallots, tofu, chilies, soy sauce, roasted chili paste, and cilantro. Simmer for 10 minutes or until mushrooms are cooked through. Add lime juice, stir, and serve.
Garnish with cilantro, lime leaf chiffonade, and a lime wedge.
Submitted By: Chris
Prep Time: 15 minutes
Cooking Time: 45 minutes
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