Name: Tom Kha Soup (Thai Coconut Soup)
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Thai
Ingredients: 1 stalk lemongrass (peeled, smashed and finely chopped into rings); 1 1-inch piece galangal or fresh ginger (peeled and chopped into thin strips); 12 straw mushrooms or 7 button mushrooms, chopped in half; 2 cups cauliflower (chopped into bite size pieces); 1 cup light coconut milk; 2 1/2 cups vegetable broth; 2 tablespoons fish sauce; 2 tablespoons fresh lemon juice; 2 fresh Thai chilies (finely chopped); 2 tablespoons fresh cilantro (chopped); granulated sugar (to taste)

Tom Kha Soup (Thai Coconut Soup)

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An aromatic Thai coconut soup that will take you back to the streets of Bangkok.

Author: Caroline Phelps
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Yield: 4 people 1x
Category: Soups
Method: Stove Top
Cuisine: Thai

Ingredients

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1 stalk lemongrass (peeled, smashed and finely chopped into rings)
1 1-inch piece galangal or fresh ginger (peeled and chopped into thin strips)
12 straw mushrooms or 7 button mushrooms, chopped in half
2 cups cauliflower (chopped into bite size pieces)
1 cup light coconut milk
2 1/2 cups vegetable broth
2 tablespoons fish sauce
2 tablespoons fresh lemon juice
2 fresh Thai chilies (finely chopped)
2 tablespoons fresh cilantro (chopped)
granulated sugar (to taste)

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Instructions

Put all the ingredients in a pot and bring to a boil.
Lower heat and simmer for about 10 minutes, or until cauliflower is cooked.
Taste the broth and add about 1/2 teaspoon sugar to sweeten the soup if you find it too acidic or salty. Serve hot.

Notes

This Thai coconut soup will keep refrigerated for up to 2 days.

Find it online: https://pickledplum.com/thai-coconut-soup-tom-ka/