Sour, salty and sweet – this recipe is a 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
Tom Kha Soup
400ml Rude Health Cashew Drink
1tbsp coconut oil
2 shallots, finely diced
200g mixed mushrooms (oyster, shitake and enoki work well)
1tbsp galangal 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
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)
A small handful of coriander leaves
A small handful of Thai basil leaves, torn
Large handful of toasted peanuts, chopped for serving
Extra lime cheeks for serving
- In a 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 Cashew Drink 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.