Every time we go to a Thai restaurant I ask for Coconut Milk soup, it's called Tom Kha and is delicious. This is my version, not like the traditional Thai soup (that have kaffir lime leaves, galangal and lemon grass, among others) but using ingredients more accessible in general. I have to say it came out really good. It's great on a cold afternoon just by itself.
- Half broccoli head, cut in florets
- 1 carrot, cut in small strips
- 1 garlic clove, crushed
- 1 teaspoon finely chopped ginger root
- 1/2 teaspoon red pepper flakes (optional)
- 3 scallions, chopped
- 1 tablespoon vegetable oil
- 3 cups vegetable stock
- 4 oz rice vermicelli noodles, soaked in hot water for 15 minutes (noodles optional, this is not in the traditional soup recipe, but my daughter likes them!)
- 1/2 cup baby corn
- 1 cup coconut milk
- 1 tablespoon soy sauce
- pinch of sugar and salt to taste
- 1 tablespoon lime or lemon juice (or more to taste)
In a large wok saute the broccoli, carrot, garlic, ginger, scallions and red pepper flakes with the oil. Add the vegetable stock, noodles and baby corn and cook until the noodles are soft and the vegetables are al dente (not too soft, please!). Add the coconut milk, soy sauce, sugar and salt to taste. Mix well and cook for a couple of minutes. Remove from the heat and add the lemon juice. Stir once, taste for seasoning and pour into the serving bowls. Ready to go! Please feel free to play with the combination of sugar, salt and lime juice, and adjust them to you taste.