As it is a beautiful sunny spring day, I wanted to make something full of beautiful sunny flavours, and Thai food is perfect for this.
Tom kha is a Thai soup made with coconut milk, but as ever this is my own bastardisation! You can mix and match whichever Thai style herbs and flavours you like.
This has a decent kick of chilli so if you prefer milder food please use less chillies.
If you like this, you’ll probably enjoy this one too: Noodle Soup
Tom Kha Soup
400ml coconut milk
500ml vegetable stock
60g galangal (I couldn’t find fresh in my area, but managed to find a jar and it works as well)
2 sticks lemongrass
4 red chillies
6 kaffir lime leaves
2 tbsps fish sauce
250g raw prawns
1 tbsp lime juice
1 handful mint leaves
1 handful basil leaves
300g fresh rice noodles
1. Pour the vegetable stock and coconut milk into a large saucepan and put to simmer on a medium heat.
2. Add the finely sliced galangal, bruised lemongrass (bash it with the flat side of a knife), 3 of the sliced red chillies, the kaffir lime leaves, prawns, fish sauce and lime juice.
3. Bring to a simmer and heat for about 6-7 minutes, until the prawns have cooked through.
4. Add the noodles and chopped herbs, and simmer for a further minute.