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Farm To People

Kitchen Notebook

November 07, 2016

Tom Kha Gai (Thai Coconut Soup)

20 Mins

Prep Time: 20 minutes

Serves 2

Ingredients:

  • 4 ounces Mushrooms, trimmed and sliced (Cremini, Trumpet and/or Oyster would be delicious here!)
  • 2 ounces Ginger, peeled and grated
  • 1/2 pound Bok Choy, stems trimmed
  • 1/2 stalk Lemongrass
  • 2 Tbsp. Fresh Thai Chili, sliced thinly
  • 2 Limes, juiced
  • 2 Scallions, trimmed and sliced thinly
  • 1/2 Tbsp. Cooking Oil
  • 2 cup Coconut Milk
  • 2 cups Chicken or Vegetable Stock
  • Salt and Pepper to taste

In a medium sauce pan over a high flame, heat the oil until hot. Add the mushrooms and ginger and stir for 3 minutes, until slightly tender. Add the bok choy and season with a pinch of salt. Continue stirring for another 3 minutes, until the bok choy is slightly wilted.

Crush the lemongrass and add it to the pot along with the chili, coconut milk and stock. Stir to combine and bring to a boil. Add the lime juice and reduce to a simmer for 10 minutes. Divide between 2 bowls and garnish with the scallions.

20 Mins Asian Bok Choy Dinner Fall Ginger Lemongrass Lime Lunch Mushroom Scallion Thai Chili Veg

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20 Mins Asian Bok Choy Dinner Fall Ginger Lemongrass Lime Lunch Mushroom Scallion Thai Chili Veg


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