I recently got given a chunk of galangal, and of course I had no idea what to do with it so I had to find a recipe to make use of it. I was told that Tom Kha Gai is to die for, so after a few minutes of googling to find out what the heck was in it, I decided this was to be our dinner for that night.
The finished product was absolutely amazing, I must say – very quick and easy to prepare, and of course better the next day. It’s not spicy at all, even with the chilli. The first time I made it I used a whole chilli (seeded) cut into chunks, so that if you wanted to pull it out to not eat it, it was easy to do. But me being me, ate the whole lot 😉 A wonderfully Thai-flavoured soup, give it a go!
- 4 cups (1 L) vegetable stock
- 1 can full-fat organic coconut milk
- 1 stalk lemongrass, cut into 1-inch pieces and pounded to really release the flavors (I used 1 tbs of minced lemongrass)
- 6 kaffir lime leaves (I sliced them)
- 6 thin slices fresh galangal root
- 1 cup sliced mushrooms
- 1 cup broccoli, cut into florets (this wasn’t in the original recipe, I added it to the second batch I made – yummy!)
- 1 small capsicum, thinly sliced
- 1/2 medium red onion, thinly sliced
- 3 tbs tamari (or soy sauce)
- 2 tbs fresh lime juice
- 1/4 tsp chili flakes (I used 1 whole chili, sliced into chunks)
- 1 cup firm tofu, diced
- 1 tomato, diced
- 1/4 cup thai basil, roughly chopped (I used regular basil)
- 1/4 cup coriander, roughly chopped
Bring the vegetable stock to a boil in a large saucepan over a medium-high heat, add in the coconut milk, lemongrass, kaffir lime limes, galangal, mushrooms, capsicums, broccoli, red onion, tamari, lime juice, chili, and tofu. Simmer for 15 minutes.
Add in the diced tomato and stir. Just before serving, add in the basil and coriander. Ladle into bowls and serve immediately, topped with additional chopped coriander and basil.
Adapted from: http://tasty-yummies.com/2012/05/02/tom-kha-gai-soup-thai-coconut-soup-gluten-free-dairy-free-wvegan-options/