Tom Ka With Tofu (Or Tom Yam) Soup

Recipe by Tumerica
READY IN: 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 4
    tablespoons fish sauce
  • 1
    (12 ounce) can coconut milk (Not the reduced fat kind. Fat makes it taste DELICIOUS!)
  • 2
    cups chicken stock (I use the chicken stock paste that comes in little jars. It has no MSG and is all-natural, without t)
  • 2
    cups water
  • 2
    sprigs lemongrass, root (two inch sprigs, chopped into tiny slices)
  • 1
    kaffir lime leaf (or other lime leaf, tossed in whole) (optional)
  • 4
    garlic cloves (or more depending on your preference)
  • 1
    (8 ounce) package silken tofu, drained and cut into 1/2 inch cubes
  • 12
    cup shrimp (optional)
  • 12
    cup mushroom (Any kind, such as white, shiitake, portobello, etc. I mostly use shiitake because I keep a giant con)
  • 1
    teaspoon red chili paste (I like Sriracha brand. Add more to taste.)
  • 1
    tablespoon grated fresh gingerroot
  • 14
    cup chopped cilantro (for garnish)
  • 14
    cup Thai basil, for garnish (optional)
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DIRECTIONS

  • Throw everything in a pot and boil for about 10 minutes, saving shrimp until last (if you are using shrimp--I often just make this vegetarian).
  • Garnish and serve.
  • To make Tom Yam instead of Tom Ka, do everything the same, except substitute more chicken stock to replace the coconut milk.
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