Garden Vegetable Tom Kha

Ingredients

• 28 oz full-fat coconut milk
• 2 cups vegetable broth
• 2 inches fresh galangal, sliced into rounds
• 2 lemongrass stalks, bruised and cut
• 3 tbsp fresh lime juice
• 2 tbsp soy sauce or tamari
• 1 cup baby corn, halved lengthwise
• 1 cup sugar snap peas
• 2 medium carrots, thinly sliced into rounds
• 1 cup shiitake mushrooms, sliced
• 1 tsp brown sugar
• 1/4 cup fresh cilantro for garnish(optional)

Instructions

1. 1

   In a large pot, combine the coconut milk and vegetable broth over medium heat until it reaches a gentle simmer.

2. 2

   Add the sliced galangal and bruised lemongrass stalks to the liquid and simmer for 5 minutes to infuse the flavors.

3. 3

   Stir in the sliced carrots and shiitake mushrooms, cooking for 3 minutes until they begin to soften.

4. 4

   Add the baby corn and sugar snap peas to the pot, simmering for another 2-3 minutes to maintain their crunch.

5. 5

   Stir in the soy sauce and brown sugar, mixing well to balance the savory and sweet notes.

6. 6

   Remove the pot from the heat and stir in the fresh lime juice to preserve its bright acidity.

7. 7

   Discard the large pieces of lemongrass and galangal before serving if desired.

8. 8

   Ladle the soup into bowls and garnish with fresh cilantro and optional chili oil.