Thai Coconut Soup or Tom-Kha is one of my favourite Thai soups. It’s spicy & sour with a little bit of sweetness. And it’s actually not as difficult to make as it may seem (10 points for that ;)).
Serves: 4 bowls
- 1 3/4 cups coconut milk (15-oz. can)
- 1/2 cup vegetable stock or water
- 1 1/5 – 2 cups of mushroom (I prefer to mix different types together. In this photo I used Enokitake or golden needle mushroom & white button mushroom)
- 4 – 5 Kaffir lime leaves, tears and lightly scrunch or crush to release the flavour
- 2 Shallot, diced
- 2-3 Bird’s eye chillies, sliced (depend on how spicy you want)
- 3 tbs Fish sauce (adjust if necessary)
- 1-2 tbs Lime juice (adjust if necessary)
- 1-2 tbs Brown sugar or Honey (adjust if necessary)
- 2 tbs, chopped cilantro (optional)
- Brown rice, to serve
- Pour coconut milk into a large pot, bring to boil.
- Add kaffir lime leaves, shallot, chillies, and mushroom. Then, add the vegetable stock, and bring the heat down to medium-low. Stir and allow to cook for about 5 minutes.
- Remove the pot from the heat then stir in the fish sauce, brown sugar, lime juice, and cilantro. Taste to see if you prefer more fish sauce, sugar, or lime juice, and add as needed
- Serve with brown rice or any rice of your choice.
- Asian fish sauce is available at Asian markets and many supermarkets.
- Kaffir lime leave is also usually available at Asian supermarkets (better to find the frozen one).