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5 from 4 votes
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Gai Tom Kha (Thai Coconut and Lemongrass Soup)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Soup
Servings: 4
Author: Alissa
Ingredients
  • 1 tbsp. vegetable oil
  • 1 tbsp. minced galangal or ½ tbsp dried galangal flakes
  • 1 lemongrass stalk finely chopped
  • 4 cups vegetable broth
  • 1 can coconut milk
  • 3 kaffir lime leaves or 1 tbsp. jarred sliced kaffir lime leaves
  • 1 cup fresh baby corn chopped
  • 1 cup shiitake caps chopped
  • ½ lb. extra firm tofu cubed
  • 1 broccoli crown chopped
  • juice of ½ lime
  • 2-3 scallions chopped
  • ¼ cup fresh cilantro finely chopped
Instructions
  1. If using dried galanagal and or kaffir lime leaves, begin by soaking in warm water about 20 minutes before you begin cooking.
  2. Heat oil in large saucepan or stock pot over medium heat. Add lemongrass and galangal and sautee for about two minutes.
  3. Add broth, coconut milk and kaffir lime leaves. Bring to a boil, lower heat and add baby corn and shiitakes.
  4. Allow to simmer for about 20 minutes or until shiitakes are tender and baby corn is tender-crisp. Add broccoli, tofu and lime juice.
  5. Allow to simmer another five minutes, or until broccoli is tender.
  6. Divide into bowls and top with scallions and fresh cilantro.