Recipe

Tom Ka Soup Recipe


Tom Ka Soup Recipe
Thai coconut and ginger soup -- I love this stuff!

Waterlily

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Ingredients
  • 1 or 2 cans coconut milk (12 oz), depending on how coconutty you want your soup.
  • 2 cups chicken stock
  • 1/2 pound boneless skinless chicken, cut into bite size pieces OR
  • 1/2 pound shrimp, shelled, deveined OR omit meat altogether!
  • 3 tablespoons vegetable oil
  • 2 tablespoons minced fresh ginger root
  • 4 tablespoons fish sauce
  • Juice of 1-2 limes
  • 4 garlic cloves, minced
  • 1 tsp - 1 Tbs red chili paste (I'm really loving Korean chili paste lately)
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons thinly sliced green onion
  • 1/2 cup mushroom, any type, sliced thin
  • 1/2 cup carrot, in delicate slivers
  • 1 package tofu, cut into chunks
  • 1 tablespoon chopped fresh cilantro

Directions
  1. Heat the oil in a large pot
  2. Cook the chicken or shrimp until it's done
  3. Toss in the mushrooms and carrots, cook for a few minutes
  4. Add everything else, bring to a boil, then reduce heat and simmer for about 10 minutes.
  5. Serve and enjoy!

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Comments


This sounds sooo delicious! Will be making it soon, thanks for posting, 5 forks!


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