So, I have friends that swear by tom kha soup as a cold remedy. I think it is simply delicious; and with my uncompromising love affair with coconut milk, it fits the profile.
Also, and just to know, coconut is cooling, so even though it feels very much like comfort food, it is also the perfect summer soup. I load up the veggies (I’m heavy handed like that), and it is a great entree. The kaffir lime leaves and galangal can be found at your local Asian market. If you don’t know the various non-American markets in your area, get to know them. There are amazing resources that you cannot find anywhere else (e.g. Asian greens, fresh tofu, Indian spices).
Tom Kha Soup
14 oz. can coconut milk
2 cups vegetable stock
6 kaffir lime leaves
3 stalks lemongrass, white parts only (we used lemongrass from a tube and that worked fine)
6 1/2″ thick slices of galangal (we often substitute ginger powder)
a couple dashes of black pepper
8 oz. button mushrooms, sliced
1 cup diced tofu, fried
1 Thai chili, sliced
2 TB lime juice
1 TB mushroom-flavored soy sauce (or regular soy sauce)
1 TB roasted chili paste (nam prik pao) (or less if you don’t like it very spicy)
1 shallot, thinly sliced
1 TB cilantro, chopped
cilantro for garnish
Add coconut milk, stock, galangal, the lime leaves, the lemongrass, and black pepper to a pot. Bring to a boil, reduce heat, and simmer on low (with the cover on) for 30 minutes.
Strain through a sieve to remove aromatics and return to pot. Add mushrooms, shallots, tofu, chilies, soy sauce, roasted chili paste, and cilantro. Simmer for 10 minutes or until mushrooms are cooked through. Add lime juice, stir, and serve.
Garnish with cilantro and a lime wedge.
Prep Time: 15 minutes
Cooking Time: 45 minutes