Tom Ka soup is one of my favorite Thai dishes to make at home; it’s simple and makes for delicious leftovers. This particular recipe calls for tofu, but if you are one of my carnivorousness readers, substitute the tofu with cubed or shredded cooked chicken when you add the vegetables. You can really make this dish your own by adding other vegetables like broccoli, snow peas or even green beans and by spicing it up with some Sriracha or red thai chili paste. Udon noodles are completely optional, but I like them in my soup to make it extra filling. I hope you enjoy!
Makes four servings.
2 cans coconut milk
4 cups of vegetable broth
2 stalks of lemongrass, cut into 1 inch pieces
2 inch piece of ginger, grated
3 tbs red curry paste
3 tbs soy sauce
1 tbs lime juice
3 oz Udon noodles (optional)
1 green bell pepper, sliced thin
8 oz mushroom caps, sliced thin
8 oz extra firm tofu, cut into cubes
1/2 cup of cilantro, reserve half for garnish
1/4 cup chives, chopped, for garnish
Place the coconut milk, broth, lemongrass and ginger in a large pot over medium/low heat, whisk until smooth. In a small bowl mix the curry paste, soy sauce and lime juice until smooth and pour into the soup. Cover and cook on medium/low heat for 20 minutes. After 20 minutes remove the lemongrass pieces and discard them. Next add the noodles, bell pepper, mushrooms and half the cilantro. Cover and cook over medium heat for another 10-15 minutes, until veggies are tender. Add tofu cubes 10 minutes before serving. Serve warm and garnish with extra cilantro and chives.
Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit www.yummyfixins.com or call (530)539-4504 to book your next dinner party. Let me do the cooking for you!