The intense, fresh flavours of Thai cooking makes this Tom Kha soup irresistible. Once all of the vegetables are prepped, the cooking of the soup is super quick and easy, making this perfect for a weeknight dinner.
It makes one large serving, or two small, so simply double the ingredients if you want to make more.
This recipe comes from the May Kaidee Cooking School – definitely worth a visit if you ever find yourself in Bangkok!
- 1 cup water
- 2 thin slices of galangal (use ginger as an alternative)
- 2 two-inch lemon grass stalks
- 2 whole kaffir lime leaves
- 1 small handful of thinly sliced carrots
- 1 small handful of chopped tomatoes
- 1 small handful of chopped onion
- 1 small handful of fried tofu
- 1 handful of your favourite mixed vegetables (e.g. cabbage, oyster mushrooms, broccoli, cauliflower or baby corn)
- 1 ½ tablespoons of light soy sauce
- 1 tablespoon of dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon chopped spring onion
- 1 tablespoon chopped coriander leaves
- 1 teaspoon lime juice
- 1-2 teaspoons Tom Yam Red Chilli Paste
- 3-4 tablespoons coconut milk
- Boil the water in a wok. Add the herbs, vegetables and tofu.
- When the vegetables are soft, add the soy sauces and sugar. Stir until the vegetables are tender.
- Before the water evaporates, turn off the heat and add the remaining ingredients.
- Serve and enjoy!