Tom Kha Coconut Soup

made with Arvinda's Curry Powder and Arvinda's Kafir Lime Leaves

Awaken the heady aromas and flavour of kafir lime leaves, a quintessential ingredient in Thai cooking with this Tom Kha soup, a coconut-based soup flavoured with galangal, a tender rhizome closely related to ginger. If you cannot get galangal for this recipe, simply use ginger in its place. Arvinda’s Curry Powder scents the sweet coconut milk with a floral and mild curry flavour.

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Tom Kha Coconut Soup

Prep time: 15 min

Cook time: 35 min

Servings: 2 to 4

Ingredients

SEASONED TOFU:
2 TSP. oil
1 CUP cubed extra-firm tofu
2 TSP. light soy sauce
1/4 TSP. chili flakes
COCONUT SOUP:
1 lemongrass stalk
1-INCH piece of fresh ginger root OR galangal root
2 CUPS water
400 ML (14 OZ) coconut milk, canned
1 CUP vegetable stock
1/2 TSP. ARVINDA'S CURRY POWDER (add 3/4 TSP. for more intense flavour)
5 to 6 ARVINDA’S KAFIR LIME LEAVES
2 to 3 fresh Thai chili peppers, sliced lengthwise
1 ½ TBSP. light soy sauce
1 TBSP. raw cane sugar OR palm sugar
2 TSP. fresh lime juice
3 to 4 shitake OR cremini mushrooms, thinly sliced
¼ CUP finely chopped fresh cilantro, to garnish
¼ CUP finely chopped green onions, to garnish

Instructions

1. SEASONED TOFU: In a medium non-stick skillet, heat the oil on medium-high and add the tofu. Add in the soy sauce and the chili flakes. Stir fry for a few minutes until the tofu is light golden brown on the edges. Set aside.

2. COCONUT SOUP: Cut the lemongrass stalk into 3 to 4 pieces and slightly pound in a mortar and pestle to release its flavour. Wash ginger and thinly slice it into rounds.

3. In a large pot, combine the water, coconut milk, stock and ARVINDA'S CURRY POWDER. Heat it thoroughly but do not boil, on medium heat. Add the lemongrass, ginger, ARVINDA’S KAFIR LIME LEAVES and the chilies. Reduce the heat to medium-low and simmer, stirring occasionally for 10 minutes.

4. Add the soy sauce, sugar, lime and stir to combine. Add the mushrooms and tofu and simmer for another 5 to 10 minutes.

5. Remove from heat and serve immediately. Garnish with cilantro and green onions.