A few weeks back (well on Memorial Day really...) we had a dinner with pankake folks and our Thai friend Nadia was the head cook! We had spicy basil eggplant, pad thai, spring rolls and berry ice cream but I am going to share this recipe for Tom Ka soup we made - it is so very very simple and so very very yummy. It is sweet and coco-nutty with tofu, mushrooms and lemongrass with just a touch of spicyness. Some of these items you will definitely have to visit a Thai or Vietnamese grocery to find (we went on a fun trip to the store that included a bubble tea detour!) but once you have them on hand you can whip this soup up whenever.
Tom Ka Soup
You will need:
1 Can Coconut Milk (save can to measure water)
2-3 Tablespoons Tom Ka Soup base
1 Block Firm Tofu, Cubed
1-2 Packages Oriental Mushrooms (tiny long skinny mushrooms)
1 Small Bunch Lemongrass, Shredded
Galangal (hint: look for it in the frozen section or under the name galingale)
5-6 Tablespoons Sugar
Soy Sauce to Taste (1-2 tablespoons)
Salt to Taste
In a large pot heat coconut milk and 2 cans water to a very low boil. Add all other ingredients and simmer about 5-10 minutes. That's it!