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 or red chili paste
- 2 roma tomatoes, cut into wedges
- 2 Thai chili
- 3 tablespoons homemade 'fish' sauce
- lime juice from 2 limes
- 4-6 cups of veggie stock
- 1/4 cup coconut milk, more for creamy version
- oil and salt to taste
- noodles of your choice
- 1/2 pack of firm tofu
- mushrooms (e.g., beech)
- greens (e.g., bok choy)
- shallots
Preparation
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.
Stir in sambal, tomatoes, thai chili, 'fish' sauce and veggie stock.
Let simmer and slowly add lime juice, 1 tablespoon at a time, taste test as you go for desired sourness.
Season with salt. If desired, add maple syrup for sweetness.
Stir in coconut milk and turn off heat.
Cook noodles in a separate pot according to package instructions.
Lightly pan fry tofu and season with a little salt.
Sauté mushrooms and blanch greens.
Place cooked noodles, fried tofu, sautéed mushrooms, and blanched greens in a bowl.
Ladle the soup over the toppings and add chili oil, fried shallots, and more lime leaves when serving.
