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Tom Kha Coconut Soup
made with Arvinda's Kafir Lime Leaves
Awaken the heady aromas and flavour of kafir lime leaves, a quintessential ingredient in Thai cooking with this Tom Kha soup, a coconut-based soup flavoured with galangal, a tender rhizome closely related to ginger. If you cannot get galangal for this recipe, simply use ginger in its place.
- Prep Time
15 min - Cook Time
35 min - Serves
2 to 4
| SEASONED TOFU: | |
| 2 TSP. | oil |
| 1 CUP | cubed extra-firm tofu |
| 2 TSP. | light soy sauce |
| 1/4 TSP. | chili flakes |
| COCONUT SOUP: | |
| 1 | lemongrass stalk |
| 1-INCH | piece of fresh ginger root OR galangal root |
| 2 CUPS | water |
| 400 ML (14 OZ) | coconut milk, canned |
| 1 CUP | vegetable stock |
| 5 to 6 | ARVINDA’S KAFIR LIME LEAVES |
| 2 to 3 | fresh Thai chili peppers, sliced lengthwise |
| 1 ½ TBSP. | light soy sauce |
| 1 TBSP. | raw cane sugar OR palm sugar |
| 2 TSP. | fresh lime juice |
| 3 to 4 | shitake OR cremini mushrooms, thinly sliced |
| ¼ CUP | finely chopped fresh cilantro, to garnish |
| ¼ CUP | finely chopped green onions, to garnish |
SEASONED TOFU: In a medium non-stick skillet, heat the oil on medium-high and add the tofu. Sprinkle in the soy sauce and the chili flakes. Stir fry for a few minutes until the tofu is light golden brown on the edges. Set aside.
COCONUT SOUP: Cut the lemongrass stalk into 3 to 4 pieces and slightly pound in a mortar and pestle to release its flavour. Wash ginger and thinly slice it into rounds.
In large pot, combine the water, coconut milk and stock and heat it thoroughly but do not boil, on medium heat. Add the lemongrass, ginger, ARVINDA’S KAFIR LIME LEAVES and chilies. Reduce the heat to medium-low and simmer, stirring occasionally for 10 minutes.
Add the soy sauce, sugar, lime and stir to combine. Add the mushrooms and tofu and simmer for another 5 to 10 minutes.
Remove from heat and serve immediately. Garnish with cilantro and green onions.
