They're serving soup at Dylan's school tomorrow and it's a super rainy night, so I thought a Tom Kha soup could nicely serve a dual purpose!
We were able to find Thai Taste Minced Galangal and Thai Taste Sliced Lemon Grass Stalks in our local Whole Foods. If you can't find them locally, the company's website is www.thaitaste.us.com
Ingredients
- 1-14oz. can of coconut milk
- 2 cups vegetable stock (we use 3 tsp. Better Than Bouillon Organic Vegetable Base per 2 cups water)
- 7 kaffir lime leaves (obtained from our tree, but also sold on eBay)
- 3 tbsp. sliced lemon grass
- 2 tsps. minced galangal
- 1 carrot, sliced
- 1 cup white mushrooms, sliced
- 1/4-1/2 cup of tofu, diced
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Bring water, galangal, kaffir lime leaves, and lemon grass to a boil.
Let simmer for 5-10 minutes or until your kitchen smells pretty yummy.
Add coconut milk and simmer for another 20-30 minutes. (You may want to strain out the kaffir lime leaves and lemon grass before adding in the veggies -- I usually only strain it out upon serving, so that the flavors can continue to steep).
Add in carrots, mushrooms, and tofu and simmer until vegetables are done.
Add lime juice to taste and garnish with cilantro.
