Thai Style Coconut Soup (Tom Kha)
A Thai Style 'Tom Kha' Soup spiced with chilis, coconut milk, lime juice, eggplant and mushrooms. A delicious soup that can be thrown together quickly and made in bulk - perfect for a weeknight meal.
Hello from Boston! Well, almost. I still have a 6 hour flight ahead of me, then a 3 hour time change, and currently it's 4:00am and I'm writing this before I leave for the airport since I booked one of the first flights out - because you know that whole time change thing messes things up and I'd really like to get there before dinner time - which means one less meal on the airplane! So I better get moving before I'm more late than I already am but before I do, I wanted to leave you with this soup. It's a good one.
San Francisco has winter for summer so over the past couple of weeks I've been craving a Thai Style Coconut Soup. One that does just two things: 1) is warming 2) and filled with veggies. A comforting soup to keep me cozy while outside my window it's a foggy mess of trees blowing amongst the cold wind. Ya, I'll keep my soup and myself indoors for now :)
xx Marie
Serves: 4-6
Prep Time: 10 minutes | Cook Time: 25 minutes
Ingredients for the Tom Kha:
- 1 and 1/2 cups low-sodium vegetable broth
- 1 can full-fat coconut milk
- 1 cup mushrooms
- 1/2 of a large eggplant (or 1 Japanese eggplant)
- handful of cherry tomatoes
- 2 lemongrass stalks
- 1 inch fresh ginger, peeled and thinly sliced (or galangal, if you can find it)
- juice of 2 limes
- 2 handfuls of fresh cilantro
- 1 tablespoon coconut sugar
- 4 red peppers/chilies
Instructions:
Simply cube the eggplant into small bite size pieces. Then slice the cherry tomatoes and mushrooms into half size pieces. On high heat bring the veggie broth to a boil. Once it’s boiling, lower down to a simmer and add in the coconut milk, eggplant, chilies and ginger slices. Take a cup or a butcher’s block and smash down the lemongrass stock – this helps to release the flavors. Now cut the lemongrass into inch pieces and add it to the broth as well. Once the eggplant is almost fully cooked, about 15 minutes, toss in the mushrooms, cherry tomatoes, lime juice, sugar and pinch of salt, and let this simmer for about 10 minutes. Once the veggies have fully cooked, stir in the cilantro and enjoy!
WHAT DO YOU THINK?
Have you guys tried this style of soup before? What kinds of food do you like to add to it? I would even love to toss in a few shrimp for next time to add some great protein and flavor.
And if you give this recipe a try let me know how it goes! Leave a comment and tell me what you think. Your notes always help me improve the recipes and articles for you. I appreciate hearing what you guys would like to see more of - more recipes, lifestyle posts, photography advice - shoot me a message so I can get started!
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Lots of love from the west coast,
xx Marie