Tom Kha

Tom Kha is a fragrant and creamy coconut soup that beautifully blends the heat of Thai spices with the freshness of herbs. This dairy-free version is perfect for a light lunch, offering a comforting yet vibrant flavor profile.

Ingredients

• Coconut milk - 400 ml
• Vegetable broth - 200 ml
• Lemongrass stalks - 2, chopped
• Galangal (or ginger) - 20 g, sliced
• Kaffir lime leaves - 3, torn
• Shiitake mushrooms - 100 g, sliced
• Cherry tomatoes - 100 g, halved
• Firm tofu - 150 g, cubed
• Fresh cilantro - 10 g, chopped
• Lime juice - 2 tbsp
• Thai chili (bird's eye) - 1, sliced
• Salt - to taste

Steps

1. In a medium saucepan, combine the coconut milk and vegetable broth over medium heat.
2. Add the chopped lemongrass, sliced galangal, and torn kaffir lime leaves. Bring to a gentle simmer.
3. Once simmering, add the shiitake mushrooms, cherry tomatoes, and cubed tofu. Cook for about 10 minutes, allowing the flavors to meld.
4. Add in the sliced Thai chili and salt to taste. Simmer for an additional 5 minutes.
5. Remove from heat and stir in the lime juice and chopped cilantro just before serving.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 22 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 21 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from coconut and herbs.
• Supports digestion due to the presence of lemongrass and galangal.

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