How to Prepare Favorite Tom Kha Soup

Hey everyone, it is Louise, welcome to our recipe page. Today, we're going to make a special dish, Easiest Way to Make Ultimate Tom Kha Soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tom Kha Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tom Kha Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tom Kha Soup is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tom Kha Soup estimated approx 45 mins.

To begin with this recipe, we have to first prepare a few components. You can cook Tom Kha Soup using 18 ingredients and 9 steps. Here is how you cook that.

Great soup packed full of cold fighting goodness, fresh crisp veggies, and awesome flavor.

Ingredients and spices that need to be Take to make Tom Kha Soup:

1. 2 tbsp peanut or sesame oil
2. 2 large shallots thinly sliced
3. 1 1/2 tbsp grated ginger
4. 3 clove chopped garlic
5. 2 tsp red curry paste
6. 1 tsp lemongrass paste*
7. 6 cup vegetable stock
8. 1 can coconut milk
9. 6 whole dried porcini mushrooms**
10. 1 dash soy sauce/Braggs amino acid
11. 2 bunch upon noodles
12. 1 packages soft or silken tofu cubed
13. 1 packages sugar snap peas
14. 2 tomatoes cut into wedges
15. 1/4 cup chopped cilantro leaves
16. 1/4 cup chopped basil
17. 1 tsp sweet cooking mirin
18. 2 large limes - juice only

Steps to make to make Tom Kha Soup

1. Start by heating a large pan with sesame oil on medium, sauté shallot, ginger and, garlic until translucent and fragrant. 3-5 min.
2. Add curry paste and lemongrass paste* then sauté for about 30 seconds or until fragrant.
3. Stir in vegetable stock, coconut milk, and dried mushrooms**. Next add Braggs amino acids or soy sauce to taste. Bring to a boil then put on low and allow to simmer for 10-15 minutes.
4. While soup is simmering cook udon noodles according to package instructions in a separate pan, rinse and hold in cold water until ready to serve.
5. Turn heat on soup to mid-low and add in tofu and peas. Allow to cook until heated through but peas should still be crisp. Turn heat back to simmer and add in tomato wedges, lime juice, mirin, basil and cilantro. Cook for about a minute longer until tomatoes are warmed but not moosh and turn heat off.
6. Remove dried mushrooms from broth, taste and adjust for seasoning. Serve hot over drained upon noodles.
7. *Lemongrass stalks can be used instead of paste. Just crush 3 stalks and score them with a knife then add them with the broth and remove before serving.
8. **Fresh mushrooms can be added alternatively or combined with dried. Cut into quarters or half and add at the same time or a little before the tomatoes, depending on how cooked you like them.
9. This is a super versatile dish I use frozen peas when fresh sugar snaps aren't available, and sub rice for the noodles. Of course you could add or take away any veggies you wanted as well as leave out the coconut milk. This dish is not spicy unless the red curry paste used has spice, I love to add heaps of red pepper flakes in my bowl.

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