How to Make Tom Kha Soup
Sour, salty and sweet – this recipe is a peanutty take on a traditional Thai coconut-based soup that will leave you licking the bowl for every last drop. If you fancy more sourness, add several wedges of lime when serving.
Prep time: 20 minutes
Cook time: 10 minutes
- 400ml Rude Health Peanut Drink
- 1tbsp coconut oil
- 2 shallots, finely diced
- 200g mixed mushrooms (oyster, shitake and enoki work well)
- 1tbsp galagal paste
- 6 dried kaffir lime leaves, crushed (or 3 fresh, scored)
- 2 red Birdseye chillies, sliced
- 2 stalks lemongrass, bruised
- 500ml veg stock
- 100ml coconut cream
- 1tbsp tamari
- Juice of 2-3 limes
- 2tsp coconut sugar
- 200g silken tofu, 1 cm cubes
- 150g sugar snap peas, sliced on the diagonal
- 2 small bunches pak choi, halved lengthways
- 200g cooked red rice (follow instructions on the package)
- Small handful of coriander leaves
- Small handful of Thai basil leaves, torn
- Large handful of toasted peanuts, chopped for serving
- Extra lime cheeks for serving
- In wok or heavy bottom saucepan, heat the coconut oil and fry the mushrooms until the edges begin to brown slightly.
- Next, add the shallots, galangal paste, lime leaves, chillies and lemongrass. Fry until fragrant and the shallots being to soften, about 2-3 minutes.
- Turn down the heat to low and add the veg stock and peanut drink, allow this to simmer for 2-3 minutes before adding the tamari, lime juice, sugar and coconut cream. Allow this to simmer for another 2-3 minutes. Take the pan off the heat.
- Add the pak choi, sugar snap peas and tofu. You want the pak choi to wilt but the veg to stay green and crisp. Next, stir through about half the chopped herbs, saving the rest for serving.
- To serve, spoon a mound of rice into the bowls and pour over the vegetables and broth, Serve with additional wedges of lime, chopped peanuts, coriander and basil.
- Happy souping. Happy slurping.
Allergy info: Peanuts