Veggie Tom Kha Soup
Ingredients
- 1 tablespoon coconut oil
- 1 onion, quartered
- 4 cloves garlic, peeled and kept whole but lightly bashed to release the oils
- 1 red chilli, cut in half
- 4 pieces of galangal or ginger, about 1/2 inch each
- 4 lemongrass stalks, pounded with a rolling pin
- 2 tablespoons red Thai curry paste
- 4 cups vegetable or chicken stock
- 2 cans coconut milk
- 1 tbsp fish sauce
- 1 - 2 tbsp coconut or palm sugar
- Juice of 1 - 2 limes
- 1 tsp salt
- 300g Chestnut mushrooms (3 cups)
- 300g Green beans (2 cups)
- 300g Baby corn (2 cups)
- 200g shiitake mushrooms (3 cups)
- 300g (3 cups) cooked noodles
- Spring onion, extra lime, extra chili, and coriander to serve
Preparation
In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, chili, galangal or ginger, lemongrass and cook for five minutes over medium heat.
Add the curry paste and cook, stirring frequently, for 5 minutes.
Add the coconut milk. Refill both cans with water and add this too. Add the stock cube. Bring to a simmer and cook uncovered for 30 minutes.
Using a slotted spoon, strain out the aromatics (garlic, onions, lemongrass, and ginger) and discard.
Add the fish sauce, coconut sugar, and lime juice. Taste for seasoning and add more of each till you’re happy with the flavor balance.
Add the vegetables. Cook for 5 minutes so the veg is just cooked.
Add the noodles, cook for another 2 minutes.
Garnish with the chili, coriander, and spring onion and serve.
