Thai Coconut Milk Soup



Tom kha taohu. This spicy and sour soup can be served on its own, or with a side of rice. A variety of vegetables can be added in, and oyster mushrooms can be easily swapped for any other mushrooms (shiitake). I've prepared mine a little thin, but doubling the coconut milk can amp this up to an extremely creamy soup. 


Ingredients

Servings: 1
  • Coconut milk - 1/2 cup
    • Increase to 1 cup coconut milk and 1/2 cup water if wanting it creamier
  • Water - 3/4 cup
  • Oyster mushrooms - 50g
  • Onion - 1/4
  • Tofu - 1/4 package
  • Lemongrass - 1 stalk
  • Galangal (Thai ginger) - 3 to 4 slices
  • Kaffir lime leaves(muskrat lime leaves) - 2
  • Fresh Thai chillies - 1 to 3
  • Soy sauce - 1 Tbsp
  • Palm sugar - 1 tsp
  • Vegetable bouillon - 1 tsp
  • Lemon juice - 1 Tbsp





Directions

*Step-by-step directions with pictures below*


Cook rice if serving with rice. 

Cut lemongrass into 4 pieces and squish with a knife to release flavours (smell before and after to notice how much it helps). De-stem kaffir lime leaves. Slice galangal. Squish red chillies with a knife. Tear oyster mushrooms into smaller pieces. Cut 1/4 onion into 1" pieces. Cut tofu into 1/4" cubes.

Heat wok. Add coconut milk and vegetable bouillon. Bring to a boil, then add lemongrass, kaffir lime leaves, galangal and red chillies. Cook for 3 minutes on med-high. Add water. Add mushrooms, onion and tofu. Cook for 5 minutes on high. Grate sugar if necessary. Turn off heat, then add sugar, soy sauce and lemon juice. Top with cilantro and serve!


Serve with a small bowl to place galangal, lemongrass, kaffir lime leaves and red chillies in. These ingredients won't be eaten, but are left in the soup when served.



Step-by-step Directions

Cut lemongrass into 4 pieces.
Squish with knife
De-stem kaffir lime leaves
Slice galangal
Squish red thai chillies
Tear oyster mushrooms into smaller pieces
Cut onion into 1" pieces
Cut tofu into 1/4" cubes
Heat wok
Add coconut milk and vegetable bouillon
Bring to a boil
Add galangal, kaffir lime leaves, lemongrass and red chillies. 
Cook for 3 minutes on med-high.
Add water
Add mushrooms, onion and tofu
Cook for 5 minutes on high
Grate sugar if necessary
Turn off heat
Juice lemon
Add lemon juice, soy sauce and sugar
Top with cilantro and serve!

Serve with a side bowl to toss lemongrass, kaffir lime leaves, galangal and red chillies.

Comments

Popular Posts