Thai Tom Kah Soup
This flavorful Thai soup combines spicy with sweet, salty and sour
Servings: 2 persons
Calories: 305kcal
Ingredients
- 2 cups water approx. 700ml
- 4 slices galangal alternatively ginger
- 1 piece lemongrass
- 4 kaffir lime leaves
- 1 carrot
- 1 large tomato
- 1 onion
- ½ block tofu* approx. 200g per block
- 2 handful mixed vegetables e.g. mushrooms, white cabbage, bell pepper, broccoli...
- 4 tbsp soy sauce*
- 2 tsp cane sugar
- 4 tsp Tom Yam Chili Paste see recipe below or store-brought
- 2 teaspoons lime juice
- 8 tbsp coconut milk
- 2 spring onions
- 1 tbsp chopped fresh cilantro
Instructions
- Cut the galangal, carrot and spring onion into thin slices. Cut lemongrass into 3 cm pieces. Dice tomatoes, tofu and onions. Cut the vegetables into bite-sized pieces. Chop the cilantro.
- Bring the water to a boil in a wok. Add the galangal, kaffir lime leaves, lemon grass, vegetables and tofu.
- While everything is boiling, add the soy sauce and the sugar. When the vegetables are soft, lower the heat. The water should not be completely evaporated.
- Add Tom Yam chili paste, lime juice and coconut milk. Bring to a boil briefly and season to taste. Depending on your taste, add more water or coconut milk for the right consistency.
- Fill into soup bowls. Top with spring onions and cilantro and serve.
Notes
The Tom Kah soup is very similar to the Tom Yam soup. However, it contains more coconut milk and is therefore creamier and less spicy.
Nutrition
Calories: 305kcal | Carbohydrates: 26g | Protein: 16g | Fat: 18g | Saturated Fat: 12g | Sodium: 2066mg | Potassium: 620mg | Fiber: 4g | Sugar: 12g | Vitamin A: 5778IU | Vitamin C: 20mg | Calcium: 187mg | Iron: 5mg
