Garden Vegetable Tom Kha
Packed with baby corn, snap peas, and carrots for a crunchy, nutrient-dense vegetarian meal.
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Ingredients
- 28 ounces full-fat coconut milk
- 2 cups vegetable broth
- 2 inches fresh galangal, sliced into rounds
- 2 stalks lemongrass stalks, bruised and cut
- 3 tablespoons fresh lime juice
- 2 tablespoons 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 teaspoon brown sugar
- 1/4 cup fresh cilantro for garnish(optional)
Instructions
- 1
In a large pot, combine the coconut milk and vegetable broth over medium heat until it reaches a gentle simmer.
- 2
Add the sliced galangal and bruised lemongrass stalks to the liquid and simmer for 5 minutes to infuse the flavors.
- 3
Stir in the sliced carrots and shiitake mushrooms, cooking for 3 minutes until they begin to soften.
- 4
Add the baby corn and sugar snap peas to the pot, simmering for another 2-3 minutes to maintain their crunch.
- 5
Stir in the soy sauce and brown sugar, mixing well to balance the savory and sweet notes.
- 6
Remove the pot from the heat and stir in the fresh lime juice to preserve its bright acidity.
- 7
Discard the large pieces of lemongrass and galangal before serving if desired.
- 8
Ladle the soup into bowls and garnish with fresh cilantro and optional chili oil.
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