Quick and Easy Tom Kha Soup
Classic Thai Tom Kha soup simplified: Creamy coconut, zesty prawns, and rice noodles ready in 15 minutes – a flavour-packed meal with minimal prep.
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Ingredients
- 400 ml coconut milk
- 1 litre vegetable stock
- 2 teaspoons jar of galangal
- 2 sticks lemongrass
- 1 red chilli
- 6 kaffir lime leaves
- 2 tablespoons fish sauce
- 250 grams raw prawns
- 1 tablespoon lime juice
- 1 handful mint leaves
- 1 handful basil leaves
- 300 grams fresh rice noodles
Instructions
- Pour the vegetable stock and coconut milk into a large saucepan and put to simmer on a medium heat.
- 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.
- Bring to a simmer and heat for about 6-7 minutes, until the prawns have cooked through.
- Add the noodles and chopped herbs, and simmer for a further minute.
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