Tom Kha -Thai Coconut Milk Soup { Vegan + Gluten free + Jain}



It is the onset of Winters - my favorite season! Although it doesn't get too cold in Mumbai compared to northern parts of India, I do enjoy the pleasant weather.

Steaming bowl of soup is quite comforting on cold nights. It's a great way to increase intake of vegetables enriched with vitamins and minerals. Most of us tend to think that soups are to be enjoyed only during winters but that is just a boring myth. Soup can be eaten in any season and at any time of the day. Manish can eat soup for breakfast, lunch, dinner and even snack.




There are some ingredients which Manish just won't have. As much as he hates coconut milk, I love it! Growing up, I wasn't really a fan of South Indian food but I always enjoyed grating coconut using the traditional Indian machete. Mother used to make a big bowl of chutney (most of which my father finished) to accompany dosa and vadas , leaving out some for rest of us.




Tom Kha soup is a Thai coconut milk soup which is sweet, spicy, sour and salty. I first had it in Bangkok a year back and was totally smitten by it. One might feel that this soup is heavy since it is made with coconut milk but once you have one bowl, you will want to gulp down another bowl. Coconut milk infused with lemon-grass, galangal/ginger, green chilli and basil tastes flavourful and subtle together at the same time.

This soup is utterly simple to make. You just have to get all the ingredients to boil. It gets ready quickly and makes for a hearty soup.

If you are a fan of all-things coconut, then this fragrant soup is a must try!


Ingredients (Serves 2)

200 ml Coconut milk ( I use Homemade brand)
1 Tsp Palm sugar/Sugar/Jaggery
1 Green chili
2 Tbsp chopped lemongrass (chai patti)
1 inch ginger/galangal
7-8 fresh basil leaves
1 Tsp Lemon juice
Kafir lime leaves- optional
Salt to taste
Coriander sprigs for garnish
1/2 cup sliced button mushrooms
1/4th cup broccoli florets
1/4th cup sliced babycorn


Method

Blanch brocoli florets and babycorn in salted water for 10 minutes. Add mushrooms towards the end. Strain vegetables and keep aside. (You can also add vegetables like carrots and french beans)

In a different pot, combine lemongrass, ginger, basil leaves, chili, salt and palm sugar/jaggery/sugar with 1/2 cup water and bring to boil.

Now add coconut milk in the same pot and stir continuously till it comes to boil. Continue to simmer on low heat for 10 minutes.

Strain coconut broth using a strainer and put it back to boil. At this point add blanched vegetables and cook on low heat for further 10 minutes.

Taste and adjust seasonings.

Top with fresh lemon juice, basil leaves and fresh coriander.

Serve hot!




Thanks for reading

Nishu


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