Tom-kha Soup Recipe
Coconut milk soup with lemongrass, galanga, Shimeji mushroom and lime juice.
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Ingredients
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Main Ingredients
Seasoning and Garnish
Method
Preparation
- 1
Prepare the Ingredients
Slice the galangal into thin pieces. Smash the lemongrass stalks to release their flavor and cut them into 2-inch pieces. Rinse the Shimeji mushrooms and separate them gently.
Cooking
- 2
Start the Soup Base
In a pot, combine the vegetable broth (or water), sliced galangal, and smashed lemongrass. Bring it to a gentle boil over medium heat.
- 3
Add Coconut Milk
Once the broth is boiling, reduce the heat to low and stir in the coconut milk. Allow it to simmer for about 5 minutes.
- 4
- 5
Season the Soup
Stir in the fish sauce and lime juice. Taste the soup and add salt if needed. If desired, add sliced red chili for spice.
