Tom Kha Gai
INGREDIENTS
• 8 thin slices galangal
• 2 stalks lemongrass, cut into 4-inch pieces and bruised
• 7 kaffir lime leaves, torn
• ½ cup onion, sliced lengthwise
• ½ cup carrot, sliced lengthwise
• 1 cup cauliflower or cabbage, bite-size
• ½ cup tomatoes, sliced lengthwise
• 3 stalks green onion, cut into 2-inch pieces
• ½ cup cilantro, cut into 2-inch pieces
• ½ cup tamarind sauce
• 2–3 Thai chilies, lightly crushed or sliced
• 2–3 tablespoons lime juice
• 1 cup firm tofu, bite-size cubes
• 1 cup mushrooms
• 3 cups water
• 2 cups coconut milk
• 3 tablespoons light soy sauce
• 2 teaspoons mushroom seasoning
• 1 teaspoon salt
• 3 tablespoons sugar
METHOD
1. Bring 2 cups water and 1½ cups coconut milk to a boil over medium heat. Add galangal, lemongrass, kaffir lime leaves, and salt. Boil about 5 minutes until fragrant.
2. Add tofu, mushrooms, onions, carrots, and cauliflower or cabbage. Boil 5–7 minutes until the vegetables are tender.
3. Add tomatoes, Thai chilies, light soy sauce, mushroom seasoning, sugar, tamarind sauce, and lime juice. Simmer another 3–5 minutes.
4. Add green onions, cilantro, and the remaining ½ cup coconut milk. Stir, taste, and adjust with more lime juice, sugar, or soy sauce as needed.
5. Remove from heat and serve hot with jasmine rice.
PHOTO CREDIT
Photo by Vyacheslav Argenberg via Wikimedia Commons, CC BY 4.0. The photo shows the chicken version; this recipe uses tofu.
Source: https://commons.wikimedia.org/wiki/File:Chiang_Mai,_Thailand,_Tom_Kha,_Thai_coconut_soup.jpg
