Tom Kha

  • Yield:4 Servings
  • Time:
    15 mins show details

Ingredients

  • 4 cups
    Vegetable Stock
  • 2
    Lemongrass Stalks
  • 1 inch
    Galangal, Sliced
  • 3
    Garlic Cloves, Minced
  • 1 tablespoon
    Coconut Oil
  • ½
    Onion, Diced
  • 6
    Button Mushrooms, Sliced
  • 1
    Carrot, Sliced
  • 1
    Celery Stalk, Sliced
  • 1
    Broccoli Crown, Florettes
  • 1
    Tomato, Chopped
  • 20 ounces
    Coconut Milk
  • 2 tablespoons
    Soy Sauce, or Tamari (GF)
  • ½ teaspoon
    Cumin
  • ¼ teaspoon
    Cayenne
  • 1 teaspoon
    Sea Salts, Or To Taste
  • Cilantro, Chopped for Garnish
  • 3
    Limes, Juiced
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Preparation

  1. 3 mins

    Sautee the onion and garlic in coconut oil in a large pot until onions are soft

  2. 2 mins

    Start heating the stock in a medium pot with sautee over medium-high heat. Peel a few layers of the lemongrass till you reach the tender pale yellow part. Bruise then mince the bottom 2/3rds of the stalk and chop the rest.

  3. 5 mins

    Add Lemongrass to the stock and boil

  4. 3 mins

    Add veggies and spices to the stock and boil

  5. 2 mins

    Turn the heat to low. Add the coconut milk and soy sauce. Taste the soup and add lime, salt based on your preference. Serve hot garnished with cilantro.

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