Tom Kha soup is a traditional Thai coconut soup full of interesting flavors that contrast the creaminess of the coconut milk broth. This soup is full of antioxidants and immunity boosting ingredients and is so soothing and comforting.
On top of the health benefits, the varieties of flavors in this soup make it one of my favorites. Creamy, tangy, slightly sour, floral, salty and a little sweet. It tastes rich, comforting, fresh and healthy all at the same time. I always prefer this soup served over rice. Feel free to add tofu or another protein and adjust the spice levels in the soup based on your own preferences. Prepare yourself for a delicious meal and amazing leftovers.
Yield: 6 servings
Cook time: 25-45 minutes depending on the rice you use
Ingredients
1 and ½ cups brown or white rice, uncooked and rinsed until water runs clean
2 tsp salt, divided
1 Tbsp neutral flavored high heat cooking oil, divided
1 cup yellow onion, peeled and diced thin
3 cloves garlic, peeled and minced
2 tsp ginger, peeled and minced
1 lemongrass stalk, ends and outer layer removed and inside minced
1-2 Tbsp jalapeño, thinly sliced
1 Tbsp red Thai curry paste. Add up to 1 Tbsp more if you want a spicier soup.
1 cup red bell pepper, seeds and stemmed removed and very thinly sliced
1 and ½ cups button mushrooms, sliced
4 cups vegetable broth
2 13.5 oz cans coconut milk
2 tsp lime juice
Fresh cilantro, for topping
1 lime, cut into wedges, for topping
Preparation
Step 1: Prepare your rice per the package instructions adding 1 tsp salt and 1 tsp neutral cooking oil prior to boiling. Once boiling, turn the heat to low, cover and let simmer per the package instructions. Brown rice typically takes ~45 minutes to cook and white rice takes ~15 minutes to cook.
Step 2: While the rice cooks, heat a large soup pot over medium heat and add the remaining cooking oil. Once the oil is hot, add the onions and cook for 2 minutes. Add the garlic, ginger, lemongrass, jalapeños and remaining salt and sauté for another 2 minutes until very fragrant. Add the red curry paste, stir and cook for 1 minute. Add the bell pepper and cook for 2 minutes stirring frequently. Finally, add the mushrooms, stir and cook for 1 more minute. Add the vegetable broth and bring to a boil. Turn to low and let simmer for 5 minutes. Add the coconut milk and lime juice and let simmer for another ~5 minutes. Add the lime juice just before serving. Stir to combine.
Step 3: Add ½-¾ cup rice to a soup bowl. Ladle the Tom Kha soup on top of the rice. Garnish with lime wedges and cilantro. Enjoy!
This soup will store well in the refrigerator for up to 5 days and can be frozen for 3 months.
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