On Thursday I came down with the flu, It is miserable to fall sick especially when both of you at home are sick. We spent most of this weekend just napping. When you’re not feeling your best, there are few foods that are soothing and nothing makes you feel better like a hot soup. After a series of bland clear soups and hot teas, I decided to make some spicy Tom Kha soup with mushrooms last night. I picked up ingredients last week on a visit to the asian market, since I have everything on hand, it did not take me much time to put this delicious soup together. I am not feeling myself yet and am hoping for a full recovery by end of the week but still, I am looking forward to a fresh week and new month. For the detailed recipe follow the steps below.
- Chicken or Veg broth/Water – 2cups
- Coconut Milk. -1 Can
- Fresh or dried Galangal ( I used dry) – one root
- Kaffir leaf / lemon leaves( I did not find it, so used lemon zest) – 5-6
- Mushrooms fresh and/or canned – as desired
- Carrots – as desired
- Thai Chilies – as desired
- Chinese Cabbage – as desired
- Cilantro – 1 bunch
- Spring Onions – 1 bunch
- Chili oil – 2tbsp (based on your spice level)
- Fish sauce – 3 tbsp
- Lemon grass – 1 stalk
- Lemon/Lime juice- 5 tbsp
- Sugar -2 tbsp
- Slice lemon grass, galangal, mushrooms, green onions, fresh chilies and Kaffir leaves into really thin slices
- In a saucepan, add 2 cups of water or broth and add all the herbs. Once the water boils ( you can add chicken, shrimp or seafood as a option at this time ) and add fish sauce and sugar.
- Let it boil for 5 – 6mins and add coconut milk.
- While it is boiling, add mushrooms, carrot and cabbage.
- Let it boil and prepare your serving in a soup pot meanwhile.
- In the Soup pot add 4-5 tbsp lime/lemon juice, chili sauce as desired, spring onions, cilantro, fresh chilies
- After soup boils, pour the soup into the soup pot garnish and serve hot.