There is a great Thai soup place in Boulder called Suki Thai that I frequent more often than I should. I often find myself craving their rich and decadent version of the more traditional Thai soup, Tom Kha. It is the perfect blend of spicy, creamy, and sweet. The fresh veggies and loads of cilantro are exactly what my body craves especially after a long weekend. The only problem, the effect this soup has on my bank account. I've already burned through two frequent buyer cards, because I crave this soup so often. The solution: make it at home!
Note: This version is vegetarian, however you could easily substitute the tofu for any fish or meat you desire
Ingredients:
-2 cups vegetable stock
-1 14 oz. can coconut milk
-1 stalk lemon grass (chopped)
-1 teaspoon vegetable oil
-1/2 package extra firm tofu (chopped)
-1 to 1.5 teaspoons red curry paste (more if you want it spicy)
-1 tablespoon sugar
-dash of soy sauce
-2 cloves garlic (minced)
-selection of vegetables (I used chopped mushrooms, cherry tomatoes, bok choy, onions, snap peas, and broccoli, but anything will do)
-pinch of galangal
-juice of at least one lime
-a bunch of fresh cilantro
-rice noodles
Cook rice noodles according to package and set aside.
While rice noodles are cooking saute garlic in oil for a few minutes on medium low heat. Once the garlic is soft, add the broth, coconut milk, lemongrass, sugar, soy sauce and galangal and turn the heat up to medium high. Let the liquids heat together for a couple minutes and then add your red curry paste, tofu and vegetables. Let everything cook for another 5 or so minutes (on medium heat). In the last minute or so of cooking add your cooked rice noodles.
When the soup is finished top with fresh lime juice and as much cilantro as desired. Add sriracha if you want it more spicy!
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