Aromatic Tom Kha Soup Noodle Bowl
Ingredients
- 4 stalks of lemongrass - cut into 3 inch sticks, 10-15 kaffir lime leaves, 3 slices of galangal
- ~ 1 tablespoon sambal (recipe few posts back) or red chili paste
- ~ 2 roma tomatoes, cut into wedges, 2 Thai chili, 3 tablespoons homemade 'fish' sauce, lime juice from 2 limes (prep juice so it's handy)
- ~ Liquid: 4-6 cups of veggie stock
- ~ 1/4 cup coconut milk, more for creamy version
- ~ oil and salt to taste
- Pairings:
- ~ noodles of your choice (used @lotusfoods forbidden rice ramen), please cook noodles in a separate pot
- ~ 1/2 pack of firm tofu, lightly pan fried & seasoned with little salt
- ~ sautéd mushrooms (used beech), blanched greens (bok choy), fried shallots
Preparation
First, using the back of the knife, pound lemongrass few times to release flavor. In a heated non-stick pan with 2 teaspoons of oil, sauté lemongrass, kaffir lime leaves, galangal until fragrant. Then, stir in sambal, tomatoes, thai chili, 'fish' sauce and liquid. Let simmer & slowly add lime juice, 1 tablespoon at a time, taste test as you go, more lime juice for more sourness. Season with salt. If you like a bit of sweetness, add some maple syrup, I didn't add any. Stir in coconut milk & turn off heat.
Place noodles, tofu, mushrooms & greens in a bowl, ladle soup over & add a little chili oil, fried shallots, more lime leaves when serve