Tom Kha Soup by Morgan Spencer - Musely
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Tom Kha Soup

posted in Food & Drink > Recipes

    - 1 can coconut milk

    - 1 lb medium shrimp shelled, deveined & tails off or skinless chicken breasts cut into small chunks

    - 6 mushrooms, sliced
{I also add 4-7 dried porcini/shiitake mushrooms}

    - Juice of 1 lime

    - 1 tablespoon olive oil/grape seed oil

    - 1 white onion diced

    - 4 cloves garlic, pressed or minced

    - ½ teaspoon cumin

    - 1 tablespoon red curry paste

    - 1 teaspoon brown sugar

    - 4 cups vegetable stock

    - 2 inches freshly peeled ginger, cut into chunks

    - 2 inches lemon grass smashed

    - 8 peppercorns

    - 1 jalapeno cut in half & deseeded

  • - 2 tablespoons Thai fish sauce

    - Thai basil, chopped {for garnish}

    - 1 bottle Nigori Sake {for drinking}


    - In a medium stockpot over medium/high heat, add oil & onions. Cook until onions are translucent, stirring often {5 mins}.

    - Add garlic & stir until fragrant {1-2 min}.

    - Add cumin, curry paste and sugar {1 min}.

    - Stir in veggie stock, ginger chunks, smashed lemon grass, peppercorns, jalapeno & fish sauce. Bring to a boil.

    - Reduce heat to low & bring to a simmer {30 min}.

    - Remove from heat, strain solids from the broth & return broth to the pot. Turn heat up to medium


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