Sunday, April 29, 2012

Tom Kha Soup

This is my all time favorite soup, and it just got more amazing. I usually make it with cauliflower, mushrooms and tomatoes. This time I used three kinds of mushrooms: oyster, enoki and beech mushrooms. I also added a little baby bok choy and japanese noodles that I had on hand. I used to have a kaffir lime tree in my house just for the purpose of making this soup. However, after years of suffering in West Virginia, I gave it to my mom to take home to Texas. Now I just use kaffir leaf powder that I bought online and sprinkle it on top. That's the green powder you seen on the final product picture.

Here is the general recipe that I use for my tom kha soup.

Tom Kha Soup (AKA the best soup in the world!)
(serves 4)

1/2 cup coconut milk
3 cups vegetable stock
1 stalk lemongrass, chopped
1 inch fresh ginger root, sliced
3 kaffir lime leaves
4 small chilies, crushed or chopped
1 tsp sugar (optional)
2 tbsp light soy sauce
1 cup cauliflower (or any vegetables you like, mushrooms, bamboo shoots, and tomatoes are nice in this soup
2 tbsp lemon juice

Heat the vegetable stock with lemongrass, ginger, kaffir lime leaves, soy sauce, chilies, sugar, and stock. Simmer with the lid on for ten minutes then strain the debris from the broth by placing a strainer in a bowl. Return soup base to pot. Add vegetables. Simmer vegetables until al dente. Add the coconut milk and heat up (do not boil rapidly or it may break the coconut milk into particles). Remove from heat and add lemon juice. Garnish with cilantro (and kaffir leaf powder if you are using it).

*If you don’t have access to kaffir lime leaves you can use other citrus leaves like lemon or lime zest. If you are using zest make sure not to get any of the white pith and do not add it until two minutes before you are going to strain the soup. The zest will make your soup too bitter if you cook it for too long.

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