Thai Coconut and Lemongrass Soup (Tom Kha)

26 Aug

This is SOOOO YUM!

Adapted from recipe by Tyler Florence

  • 1 quart organic chicken stock
  • 1 stalk lemon grass, white part only, cracked open with the flat side of a knife
  • 3 kaffir lime leaves, fresh or dried, hand torn
  • 1 (3-inch) piece fresh ginger, peeled and thinly sliced
  • Red onion, sliced extra thin, about 5 slices and separate them out
  • 2 small Thai chilies, halved lengthwise
  • 3 cloves of garlic, crushed
  • 1 (13-ounce) can unsweetened coconut milk (don’t use light, you will be sorry!)
  • 2 tablespoons Thai fish sauce
  • 1 1/2 teaspoons raw sugar
  • 1 (8-ounce) can straw mushrooms, rinsed
  • 3 limes, juiced
  • 1 package of brown rice noodles cooked al dente or slightly undercooked
  • 1/2 c of both steamed carrot sticks and steamed snow peas
  • Kosher salt and freshly ground pepper
  • 1/4 cup chopped fresh cilantro leaves
  • bean sprouts for garnish

Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, onion, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.

 Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, and lime juice. Simmer for 5 minutes; season with salt and pepper. Ladle the soup broth into individual serving bowls filled with your brown rice noodles, lightly steamed carrots, and crunchy snow peas. Garnish with cilantro and bean sprouts. Be careful to avoid chewing the lemongrass, ginger, or lime leaves (I removed these entirely by straining the broth)

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