Create Tom Kha Soup for a soup with a coconut kick! Tom Kha Soup has a light coconut base that is complimented by fresh squeezed lime juice and spicy Thai chilies! This recipe serves 4.

Ingredients:

• 1/2 – 1 stalk lemon grass
• 6 – 8 slices fresh galangal
• 4 – 6 kaffir lime leaves
• 1 cup homemade stock
• 1 can coconut milk
• 2 – 3 tablespoons freshly squeezed lime juice (approximately 1 medium size lime)
• 1/2 – 1 teaspoon palm sugar (preferably, as it has more of a maple flavor)
• 3 – 4 Thai chilies
• 6 – 8 straw mushrooms
• 1 tablespoon fish sauce — preferably Three Crabs Brand
• 2 – 3 tablespoons cilantro leaves

*Preparation Tip: Always use fresh ingredients. As with other ingredients, fresh galangal may be hard to find. However, dried galangal does not have the same flavor.

Procedure:

1. To prepare lemon grass, peel and remove outer, dry layer of lemon grass stalk. Remove root and use only bottom portion of stalk. Cut in 2 inch pieces. Pound lemon grass to release flavor.
2. To prepare galangal, slice off 6 – 8 thick pieces from root, large enough so they may be removed when soup is done if desired.
*Preparation Tip: Do not eat galangal pieces! Has woodsy taste.
3. To prepare kaffir lime leaves, hand-shred or slice with knife.
4. Add 1 cup homemade stock to pot. Bring to boil. Lower heat and continue simmering while ingredients are being added.
5. Add pounded lemon grass pieces, galangal slices and shredded kaffir lime leaves to stock. Simmer 5 – 7 minutes.
6. Add 1 can coconut milk. Continue simmering.
7. Use room temperature lime. Squeeze lime. Add 2 – 3 tablespoons fresh lime juice to taste.
*Preparation Tip: To release juice from lime, place in microwave for 5 seconds, then roll on hard surface several times before cutting.
8. Add 1/2 – 1 teaspoon palm sugar to taste.
9. Cut 3 – 4 Thai chilies in large slices so they are visible. Add to stock.
*Preparation Tip: Remove membranes and seeds from chilies to decrease heat. Amount of chilies added to soup will vary depending on amount of heat and spices you prefer.
10. Cut 6 – 8 straw mushrooms into halves or slices. Add to stock.
11. Add 1 tablespoon fish sauce, preferably Three Crabs Brand.
*Preparation Tip: Substitute 1/2 tablespoon anchovy paste or salt for fish sauce. Remember, start with less and add to soup as needed — Fish sauce and anchovy paste are very salty, too! *Preparation Tip: Start with 1 tablespoon of fish sauce and add as needed—very salty!
12. Simmer 5 – 10 minutes to boost flavors. Garnish with cilantro leaves. Serve immediately.