Tom Yum Nam Khon

Tom Yum Nam Khon is a rich and aromatic Thai soup that combines the bold flavors of lemongrass, kaffir lime leaves, and galangal with a creamy coconut milk base, providing a delightful contrast to the spicy and sour notes. This dairy-free version is perfect for those seeking a light yet satisfying meal.

Ingredients

• Water - 500 ml
• Lemongrass - 2 stalks, chopped
• Kaffir lime leaves - 4, torn
• Galangal - 3 slices
• Shallots - 2, sliced
• Thai bird's eye chilies - 3, smashed
• Mushrooms (e.g., straw or button) - 100 g, sliced
• Tomatoes - 1 medium, quartered
• Coconut milk - 200 ml
• Soy sauce - 2 tbsp
• Lime juice - 2 tbsp
• Cilantro - a handful, chopped
• Salt - to taste

Steps

1. In a pot, bring 500 ml of water to a boil.
2. Add the chopped lemongrass, torn kaffir lime leaves, sliced galangal, shallots, and smashed chilies to the boiling water. Let it simmer for 10 minutes to infuse the flavors.
3. Add the sliced mushrooms and quartered tomatoes to the pot. Cook for another 5 minutes until the mushrooms are tender.
4. Stir in the coconut milk, soy sauce, and lime juice. Let the soup simmer for an additional 5 minutes.
5. Season with salt to taste and remove from heat.
6. Serve hot, garnished with chopped cilantro.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from herbs and spices.
• Contains anti-inflammatory properties due to ginger and lemongrass.

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