Fast Tom Kha Soup
User Reviews
5
Fast Tom Kha Soup
Description
This Fast Tom Kha Soup starts by sautéing shallots in oil, then adding aromatic ingredients like galangal or ginger, red curry paste, fresh herbs including lemongrass and makrut lime leaves, and spicy bird’s eye chilies. After these release their flavors, vegetable stock and fresh vegetables such as carrot and Fresno chili are added and brought to a boil. Coconut milk is then stirred in with vegan fish sauce, palm sugar, lime juice, and salt to create a rich, harmonious broth with a balance of creamy, spicy, sour, and sweet notes.
The soup is served hot with fresh cilantro leaves, lime wedges, and optional chili oil or extra coconut milk to adjust heat and creaminess. It offers a comfortingly fragrant broth with tender vegetables, suited for a light meal or starter.
Key techniques include bruising lemongrass to release oils without overcooking, and gently stirring coconut milk in to avoid curdling, preserving a smooth texture. Serving promptly ensures the soup maintains its creamy consistency and vibrant aroma.
Ingredients
- 4 teaspoons canola oil vegetable oil, or olive oil
- ½ cup shallot or red onion) thinly sliced
- 4 teaspoons galangal or 2 teaspoons regular ginger, grated
- 4 teaspoons red curry paste vegan, or tom yum paste
- ⅓ cup cilantro chopped
- 1 lemongrass bruised and cut into 3-inch sections, stalk
- 6 makrut lime leaves roughly chopped
- 3 bird’s eye chilies thinly sliced
- 7 cups vegetable stock unsalted
- 1 carrot thinly sliced, medium
- 1 fresno chili sliced, seeds and stem discarded
- 400 ml. coconut milk canned
- 1 tablespoon vegan fish sauce
- ¼ cup palm sugar or coconut sugar, or brown sugar
- 3 tablespoons lime juice fresh
- 1 teaspoon salt or to taste
To garnish:
- cilantro fresh
- lime slices
- Chili oil
- coconut milk optional, additional
Instructions
- Heat oil in a large pot over medium-high heat. After 90 seconds, when the oil is hot, sauté thinly sliced shallots for about 4 minutes until fragrant and softened.
- Add grated galangal (or regular ginger), red curry paste (or tom yum paste), chopped cilantro, bruised lemongrass sections, makrut lime leaves, and bird’s eye chilies. Sauté until the curry paste darkens and the herbs become fragrant.
- Pour in unsalted vegetable stock, add sliced carrot and Fresno chili slices, and bring the mixture to a boil over high heat.
- Once the soup is boiling, stir in canned coconut milk, vegan fish sauce, palm sugar (or coconut sugar, or brown sugar), lime juice, and salt. Mix until well combined.
- Serve the Tom Kha soup hot, garnished with fresh cilantro, lime slices, a drizzle of chili oil, and a drizzle of additional coconut milk.
Notes
- Bruise lemongrass stalks firmly with a heavy knife to enhance citrus aroma without overcooking flavors.
- Stir coconut milk gently into boiling soup to prevent curdling and maintain a smooth texture.
- Serve the soup promptly after preparation to preserve its velvety consistency and fresh flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(yield: 6 quarts)
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 1518mg | 63% |
| Potassium | 339mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 3108IU | 62% |
| Vitamin C | 41mg | 46% |
| Calcium | 33mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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