RECIPE: Tom Kha a la Nourish

Tom Kha a la Nourish

Serves 6-8 (appx 10c soup)


1          small    onion, sliced   

2          medium           carrots, diced 

3          tbsp     sesame oil, toasted     

2          medium           zucchini, half moons  

1          small    pepper, green, destemmed and deseeded, chopped to bite size pieces          

1          cup      baby bok choy, leaves only

1          quart    water  

1          cup      cilantro, leaves, large chop    

2          ounces mushrooms, shitake, destemmed and halved or quartered if large    

2          ounces mushrooms, enoki, trimmed  

24        ounces coconut milk, full fat 

1/2-1    cup      tamari (soy sauce) to taste     

2          tbsp     lime juice, fresh squeezed, or more to taste  

12        oz        tofu, medium, drained diced small     

1          stalk     lemongrass, pounded 

3          pc        galangal root, peeled  

5          pc        kaffir lime leaves, washed     

1/2       cup      edamame, deshelled, frozen  

In a heavy-bottomed, non-reactive soup pot, heat sesame oil until shimmering. Add onion and carrot and cook 4-6 minutes until carrot starts to soften. Add zucchini, pepper, cabbage and continue to saute another 4-6 minutes, until

vegetables are almost cooked, but still have some crunch to them. Add all remaining ingredients and bring to a very gentle simmer. Cook 12-16 minutes to release aromatics and cook mushrooms, then

remove galangal, lemongrass and kaffir leaves. Stir in frozen edamame and serve, drizzled with chili oil if desired.


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