How to Make Homemade Tom Kha Soup

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, tom kha soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Tom Kha Soup is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Tom Kha Soup is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook tom kha soup using 18 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Tom Kha Soup:

1. Make ready peanut or sesame oil
2. Prepare shallots thinly sliced
3. Take grated ginger
4. Prepare chopped garlic
5. Make ready red curry paste
6. Get lemongrass paste*
7. Prepare vegetable stock
8. Take coconut milk
9. Prepare whole dried porcini mushrooms**
10. Make ready soy sauce/Braggs amino acid
11. Prepare upon noodles
12. Prepare soft or silken tofu cubed
13. Make ready sugar snap peas
14. Prepare tomatoes cut into wedges
15. Prepare chopped cilantro leaves
16. Prepare chopped basil
17. Make ready sweet cooking mirin
18. Get limes - juice only

Steps to make Tom Kha Soup:

1. Start by heating a large pan with sesame oil on medium, sauté shallot, ginger and, garlic until translucent and fragrant. 3-5 min.
2. Add curry paste and lemongrass paste* then sauté for about 30 seconds or until fragrant.
3. Stir in vegetable stock, coconut milk, and dried mushrooms**. Next add Braggs amino acids or soy sauce to taste. Bring to a boil then put on low and allow to simmer for 10-15 minutes.
4. While soup is simmering cook udon noodles according to package instructions in a separate pan, rinse and hold in cold water until ready to serve.
5. Turn heat on soup to mid-low and add in tofu and peas. Allow to cook until heated through but peas should still be crisp. Turn heat back to simmer and add in tomato wedges, lime juice, mirin, basil and cilantro. Cook for about a minute longer until tomatoes are warmed but not moosh and turn heat off.
6. Remove dried mushrooms from broth, taste and adjust for seasoning. Serve hot over drained upon noodles.
7. *Lemongrass stalks can be used instead of paste. Just crush 3 stalks and score them with a knife then add them with the broth and remove before serving.
8. **Fresh mushrooms can be added alternatively or combined with dried. Cut into quarters or half and add at the same time or a little before the tomatoes, depending on how cooked you like them.
9. This is a super versatile dish I use frozen peas when fresh sugar snaps aren't available, and sub rice for the noodles. Of course you could add or take away any veggies you wanted as well as leave out the coconut milk. This dish is not spicy unless the red curry paste used has spice, I love to add heaps of red pepper flakes in my bowl.

So that is going to wrap this up for this exceptional food tom kha soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!