Tom Kha Jay

Tom Kha Jay is a fragrant and creamy Thai soup that beautifully combines the flavors of coconut milk, fresh herbs, and a variety of vegetables, making it a delightful vegetarian alternative to the traditional Tom Kha Gai. This comforting dish is perfect for warming your soul and tantalizing your taste buds with its aromatic spices and rich textures.

Ingredients

• Coconut milk - 400 ml
• Vegetable broth - 400 ml
• Lemongrass - 2 stalks, chopped
• Galangal - 30 g, sliced (or ginger as a substitute)
• Kaffir lime leaves - 4 leaves, torn
• Mushrooms (shiitake or button) - 150 g, sliced
• Tofu - 200 g, cubed
• Cherry tomatoes - 100 g, halved
• Baby corn - 100 g, sliced
• Fresh cilantro - 30 g, chopped
• Lime juice - 2 tablespoons
• Soy sauce - 2 tablespoons
• Chili paste (Nam Prik Pao) - 1 tablespoon
• Sugar - 1 teaspoon
• Salt - to taste

Steps

1. In a pot, combine the coconut milk and vegetable broth, and bring to a gentle simmer over medium heat.
2. Add the chopped lemongrass, sliced galangal, and torn kaffir lime leaves to the pot. Let it simmer for about 5 minutes to infuse the flavors.
3. Stir in the sliced mushrooms, cubed tofu, and baby corn. Cook for another 10 minutes until the vegetables are tender.
4. Add the cherry tomatoes, soy sauce, chili paste, sugar, and salt. Stir well and let it simmer for an additional 5 minutes.
5. Remove from heat and stir in the lime juice and chopped cilantro just before serving.
6. Serve hot in bowls, garnished with extra cilantro if desired.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 14 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from coconut milk and vegetables.
• Contains anti-inflammatory properties from galangal and lemongrass.
• Supports digestion due to lime juice and fresh herbs.

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