Tom Kha soup has got to be one of my favorite soup of all time! Fall is upon us, and what better ways to celebrate it by making a pot of Tom Kha goodness.
Before I share the recipe, I want to clarify that Tom yum and Tom Kha are entirely different kinds of soup. The critical difference between the two hot and sour soups is that Tom Kha (which I'll share with you) has coconut milk added to it. One of my friends had always told me if you can make Tom Kha, you'll perfect Tom yum with no problem (I have not tried making this yet, but maybe soon).
There are a few ways to make Tom Kha. I'm not saying this is the authentic way, but this is how I learned to make it, so take this as my version, and I hope you enjoy it as much as my family did. As always, if you do cook this recipe, please let me know down below, or tag me on Instagram @pes.catarian.diet.
20-25 pieces of shrimp (completely thaw and pat dry if frozen)
1 TBSP avocado oil (or your choice of oil)
2 TBSP roasted garlic
2 TBSP galangal roots (not the same as ginger, but if you only have ginger, that's okay also).
1 lemon zested
2 TBSP lemon juice(unfortunately, I did not have lemongrass on hand)
2-3 tsp red Thai curry paste (Thai Kitchen brand)
2 (14oz) cans coconut milk (Thai Kitchen brand)
4 tsp better than bouillon (vegetable) dissolve with
4 cups of boiling water (if you don't have this, use 4 cups of vegetable stocks)
1 cup of white mushrooms (sliced)
1-2 TBSP brown sugar
dashes of fish sauce (for taste)
What I did:
Boil 4 cups of water then dissolve 4 tsp better than bouillon.(set aside)
In a pot, heat 1 TBSP of avocado oil
roasted garlic, lemon zest, galangal (or ginger), and red curry paste (cook for a few minutes)
the better than bouillon dissolved in boiling water mixture or vegetable stock (stir and let simmer for about 20 minutes)
Coconut milk, shrimp, and mushrooms into the pot (simmer until shrimp is opaque in color and cooked through about 10 minutes or so).
sugar, lemon juice, and fish sauce (mix well, taste, and add more fish sauce or sugar or lemon juice).
Serve with a side of rice or udon noodles (which I've tried with this for the first time, and I did not hate it).
And always remember to eat like nobody's watching because food is life