VEGETARIAN TOM KA
This is my favorite soup. I've tried it many ways and this is my absolute favorite. It is adapted from "Thai Vegetarian Cooking" by Vatcharin Bhumichitr. I always put too many things in it but this recipe is restrained and beautiful. Serves 4 as an appetizer or 2 as a meal.
Provided by snickels
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the coconut milk with lemongrass, galangal, kaffir lime leaves, soy, chilis, sugar and stock.
- Simmer with the lid on the pot ten minutes and strain.
- Put strained soup base into.
- Simmer until cauliflower is al dente.
- Remove from heat and lemon juice.
- Stir once, place in bowls and garnish with cilantro.
- (optional) pour a teaspoon of sesame chili oil on top for more kick.
- *I am lucky enough to have a kaffir tree but if you cannot find kaffir leaves use lemon leaves (meyer lemon works well) or lime zest as a last resort.
- **Cauliflower is used in the book and works wonderfully with this soup but i like to mix it up and use mushrooms, tofu, tomatoes, water chestnuts, bell peppers, and even vermicelli noodles.
Nutrition Facts : Calories 102.6, Fat 6.7, SaturatedFat 5.8, Sodium 532, Carbohydrate 9.8, Fiber 2.2, Sugar 5.5, Protein 3.4
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