Tom Kha Soup

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.