Tom is what Thai people name soup and Kah is Thai for Galangal a root -simular to ginger - that gifes this soup it's special flavor. It is a is a spicy and sour hot soup, but the spiciness is totally depending on the person who makes the soup of course. A very popular side dish with our lunches and dinners at the Food Forest Kitchen Restaurant in Paksong.
TOM KAH COCONUT SOUP
Prep Time: 10 mins - Cook Time: 25 mins - Total Time: 35 mins - Makes: 4 servings
INGREDIENTS
2 tablespoons vegetable oil
1/2 small onion, chopped
3 cloves garlic, minced
1 cup sliced mushrooms
1 cup shredded carrots
2 tablespoons soy sauce
1 teaspoon ground galangal
1 teaspoon sugar, or coconut sugar
1/4 teaspoon chili powder
1/2 teaspoon black pepper, or more to taste
1/4 teaspoon salt, or more to taste
Zest from one lime
3 cups vegetable stock (see recipe)
2 cups coconut milk, (see recipe)
For Serving
1/4 cup fresh chopped cilantro
2 spring onions, sliced
Lime wedges
EQUIPMENT
Big pot
PREPARATION
Chop the onion
Mince the garlic
Slice the mushrooms
Shred the carrots
Ground the ginger
Zest the lime
Make the vegegetable stock
Make the coconut milk
Chop the cilantro
Chop the spring onion
Slice the lime into wedges
METHOD
In a large pot, heat oil over medium high heat.
Add onion, garlic and mushrooms.
Sauté for 3-5 minutes.
Add carrots, soy sauce, ginger, sugar, chili powder, salt, pepper, lemon zest, vegetable stock and coconut milk.
Bring to a boil then simmer for 15-20 minutes.
Taste and adjust seasonings as needed.
Serve with lime wedges, top with cilantro and green onions and enjoy!
Tom ka soup can be stored for 3 days in the fridge in an airtight container.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW.