Learn how to make Tom Kha Soup at home with our Chef Ruchi
Indulge in the exotic flavors of Chef Ruchi's Tom Kha Soup, a delicious Thai coconut soup that's both hot and spicy. This vibrant vegetarian recipe blends creamy coconut milk with zesty Thai spices, offering a comforting and flavorful bowl of soup that's perfect for warming up on a cool day.
Ingredients:
1 piece Galangal (chopped)
2 stalks LemonGrass (peeled & bruised)
5-6 Garlic Cloves (peeled & mashed)
7-8 Kaffir Lime Leaves
3 Bird Eye Chillies (slit)
Water (for boiling)
1 inch Ginger (chopped)
1 tbsp Coconut Oil
1 Onion (shredded)
½ Capsicum (shredded)
A few Broccoli Florets
4-5 Cherry Tomatoes (cut into half)
5-6 Mushrooms (sliced)
1 tsp Light Soy Sauce
400 gms Coconut Cream
Salt (as per taste)
1½ tbsp Coconut Oil
1 tsp Chilli Flakes
Chilli Oil (for garnish)
Indulge in the exotic flavors of Chef Ruchi's Tom Kha Soup, a delicious Thai coconut soup that's both hot and spicy. This vibrant vegetarian recipe blends creamy coconut milk with zesty Thai spices, offering a comforting and flavorful bowl of soup that's perfect for warming up on a cool day.
Ingredients:
1 piece Galangal (chopped)
2 stalks LemonGrass (peeled & bruised)
5-6 Garlic Cloves (peeled & mashed)
7-8 Kaffir Lime Leaves
3 Bird Eye Chillies (slit)
Water (for boiling)
1 inch Ginger (chopped)
1 tbsp Coconut Oil
1 Onion (shredded)
½ Capsicum (shredded)
A few Broccoli Florets
4-5 Cherry Tomatoes (cut into half)
5-6 Mushrooms (sliced)
1 tsp Light Soy Sauce
400 gms Coconut Cream
Salt (as per taste)
1½ tbsp Coconut Oil
1 tsp Chilli Flakes
Chilli Oil (for garnish)
Category
🛠️
LifestyleTranscript
00:00There's nothing better than a creamy bowl of hot soup.
00:03And lately I've been fascinated with this Thai soup called Tom Kha.
00:07So let's see the recipe.
00:09The first ingredient that I'm going to introduce is Galangal.
00:12So I have here a piece of Galangal, which is also from the root family.
00:17Nowadays it's easily available at the vegetable vendors, you can buy that.
00:21Clean it, it's whitish in colour and then chop it.
00:25So after cleaning and chopping, this is how it looks.
00:29I have 2 stalks of Lemongrass here.
00:32Peel it nicely.
00:34And now I'm just going to lightly bruise it.
00:39This helps in releasing all the flavours and oils of Lemongrass.
00:43Around 5-6 cloves of Garlic.
00:46We're just going to mash it slightly.
00:51And here I have about 7-8 Kaffir Lime Leaves.
00:56And we need to bruise these as well.
00:59For it to release its oils and flavours.
01:02I have a few Thai Chillies over here or Bird's Eye Chillies.
01:06You also get the smaller kinds, you can take those.
01:09These are extremely spicy.
01:11So those who only can handle that much heat should use these.
01:16But to reduce the heat, I'm just going to also remove the seeds.
01:22Otherwise it's going to get very very spicy.
01:25The aromatics are ready.
01:27And I have here 2 cups of water that I've kept to boil.
01:30And now I'm going to boil all these ingredients in this water.
01:35So Lemongrass, Kaffir Lime Leaves, Garlic Cloves, Ginger, Galangal Pieces.
01:43Boil these ingredients for at least 10 minutes.
01:45While this is boiling, let's stir fry a few vegetables for the soup.
01:50So in a pan, heat a tbsp of Coconut Oil.
01:53Next, 1 Onion shredded.
01:57You do not need to cook the vegetables for very long.
01:59Half a Capsicum, cut lengthwise.
02:02Few Broccoli Florets.
02:04Few Cherry Tomatoes, halved.
02:065-6 Mushrooms, sliced.
02:09Saute all these ingredients.
02:13Stir fry them for 2 minutes.
02:15A tsp of Light Soy Sauce or just a few drops of Dark Soy Sauce.
02:21I don't want to ruin the colour of the soup.
02:23So make sure you don't add too much Soy Sauce.
02:26Next, the water has reduced to half.
02:29Let's add that.
02:30So all the flavours of the aromatics is in that water.
02:35The only thing that you want to add from these aromatics back into the soup is the Lemongrass.
02:42Add in the Kaffir Lime Leaves.
02:44The Chillies.
02:45Give all these ingredients a good mix.
02:48I prefer adding Coconut Cream instead of adding Coconut Milk into the soup.
02:52It gives a very nice texture and a very rich flavour.
02:56So in this goes in 400 gms of Coconut Cream.
03:00There are chances that if you add Coconut Milk, sometimes if you over boil it, it tends to curdle.
03:06So that's why I prefer adding Coconut Cream.
03:09Let's add in Salt to taste.
03:15Bring this to a boil.
03:18The soup is ready.
03:20And now to give it that extra punch, I'm going to make a Chilli Oil.
03:24So in a pan, just add in around 1.5 tbsp of Coconut Oil.
03:29Once the oil is hot, turn off the flame.
03:31Cool the oil down slightly and add in a tsp of Chilli Flakes.
03:36Let's plate this soup.
03:39Just before serving, remove the Lemongrass pieces from the soup.
03:45And now, pour in some Chilli Oil.
03:48This soup is ready.
03:50You just need to remember a few things.
03:52One, you can even add some Silken Tofu into this soup if you like.
03:56Also, make sure that you do not eat the Kaffir Lime Leaves and the Lemongrass stalk.
04:01Do give this recipe a try, it's really delicious.
04:04And let me know how it turned out.
04:06And I'm going to go and dig in.
04:08I'll see you soon, bye-bye.
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