Tom Ka With Tofu Or Tom Yam Soup Recipes

TOM KA WITH TOFU (OR TOM YAM) SOUP

Steps:

• Throw everything in a pot and boil for about 10 minutes, saving shrimp until last (if you are using shrimp--I often just make this vegetarian).
• Garnish and serve.
• To make Tom Yam instead of Tom Ka, do everything the same, except substitute more chicken stock to replace the coconut milk.

THE BEST THAI TOM KHA SOUP RECIPE

Steps:

• Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
• Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.

TOM YUM SOUP WITH TOFU AND VERMICELLI

Steps:

• Soak the vermicelli in room temperature water for 10 minutes, until they have softened. (Disregard package instructions.) Drain and set aside.
• Meanwhile, whisk together the soy sauce, lime juice, sambal oelek and garlic. Set aside.
• In a large pot over medium-high heat, combine the lemongrass, ginger, makrut lime leaves and vegetable stock. Bring to a boil, and cook for 3 to 4 minutes. Reduce the heat to medium, add the mushrooms, and cook for 5 minutes. Discard the lemongrass stalks. Add the tomatoes and tofu, and cook for 2 to 3 minutes, until the tofu is warm and the tomatoes have softened.
• Add the sambal oelek mixture, salt and drained vermicelli to the soup, stirring gently to break the tofu into bite-size pieces. Cook for 2 to 3 minutes or until the noodles are transparent. Turn off the heat, and stir in the evaporated milk, if using.
• Divide the soup into four bowls, top with scallions and cilantro leaves, and serve immediately.

VEGETARIAN TOM KA

Steps:

• Heat the coconut milk with lemongrass, galangal, kaffir lime leaves, soy, chilis, sugar and stock.
• Simmer with the lid on the pot ten minutes and strain.
• Put strained soup base into.
• Simmer until cauliflower is al dente.
• Remove from heat and lemon juice.
• Stir once, place in bowls and garnish with cilantro.
• (optional) pour a teaspoon of sesame chili oil on top for more kick.
• *I am lucky enough to have a kaffir tree but if you cannot find kaffir leaves use lemon leaves (meyer lemon works well) or lime zest as a last resort.
• **Cauliflower is used in the book and works wonderfully with this soup but i like to mix it up and use mushrooms, tofu, tomatoes, water chestnuts, bell peppers, and even vermicelli noodles.

TOM KHA GAI THAI SOUP

Steps:

• Devein lime leaves and cut into very thin slices; set aside.
• Combine chicken broth and coconut milk in a large pot; bring to a boil. Add chiles, galangal, and ginger and simmer over medium heat for 10 to 15 minutes. Add chicken, sliced lime leaves, and lemon grass and continue to cook until chicken is no longer pink in the centers, about 10 minutes.
• Turn off the heat and add the drained straw mushrooms, fish sauce, sugar, and lime juice. Stir well, and serve with plenty of fresh cilantro on top as a garnish.