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Tom Kha || Thai Coconut Soup

BREAKING NEWS: AMBER LOVES THAI FOOD.

Yeah right. Breaking? I think not. I'm pretty sure y'all know that Thai food and I have been in a not-so-secret love affair for years now. I'm not ashamed of it. We have something special. Like this super rad coconut mushroom soup, or Tom Kha. It's super creamy and filled with all kinds of stuff that's good for yo body.

I served this with sake, and a Thai inspired stuffed yam. According to PaleoChick and her boofriend,  who surprisingly doesn't have a blog name yet, the yams were completely overshadowed by the soup. If someone eats my food and says its just "ok," I consider that a failure. So do eat this soup and don't worry about everything else.



4 c veggie broth
1" knob of ginger, sliced up
1 bay leaf

1 tbsp lime zest
2 lemongrass stalks, sliced up
cilantro, leaves separated from the stalks

olive oil
1 onion, minced

4 garlic cloves, minced
1 lb mushrooms, chopped
1 tbsp tamari
2 tsp curry paste
1 can coconut milk
juice of a 1/2 lime

  1. Bring your broth, ginger, lemongrass, lime zest, bay leaf, and 7-10 cilantro stalks to a boil. Bring the heat way down to a simmer and cover the pot. Simmer your stalk for about 15-20 minutes.
  2. While the broth is simmering, get some oil real hot and get that onion and garlic all browned and aromatic. Add in your mushrooms and let them start releasing their juices.
  3. After the broth has simmered for 20 minutes, strain all the chunks out. Pour the broth (that now has no chunks in it) in the pot with your mushrooms. Add that coconut milk and a squeeze of lime juice.
  4. When you are ready to serve up your yummy soup mix in those cilantro leaves.

Comments

  1. This sounds so yummy. What kind of curry paste? I am new to the whole curry thing.

    ReplyDelete

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