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Thai Cuisine is one of the beautiful with depths of color and flavors. This Tom Kha Soup is always a favorite whether it is summer of winter. The balance of the sweet (palm sugar), the salty (fish sauce or soy sauce) and the spice (thai chilli) is just unbelievable with the soft and creamy and very subtle Coconut Milk. Can you tell we are in love with Thai Food?

Prep Time: 20 min
Cook Time: 30 min
Serves: 2 -3


Coconut Milk – 1, 14 oz can
Water – 2 cups
Lemon Grass – 1 stalk, cut to 1″ pcs
Galangal/Galanga – 6 pcs.
Kaffir Lime Leaves or Lime Rind
Thai Chilli – to taste, slit
Salt – to taste
Soy Sauce or Fish Sauce – to taste
Palm Sugar – to taste
Baby Corn (small size) – 5
Bamboo Shoots – 10-15 slices
Straw Mushrooms – 5-6
Thai Basil – 2 sprigs
Tomato – 1, med, cubed
Mushrooms – 5-6 , sliced
Extra Firm Tofu – 1/4 block, cubed
Thai Basil – 2 sprigs
Spring Onions – 1 stalk, chopped
Lime – 1 good squeeze
Cilantro – 5 sprigs


1. In a sauce pan, pour the Coconut Milk can.
2. Add Water to it and allow it to come to a boil on medium heat.
3. Add in the Galanga, Lightly bashed Lemon Grass, Lime Leaves or Rind, and Thai Chillies.
4. Mix and allow the soup to boil for 15 minutes.
5. Add in the Palm Sugar, Soy Sauce and the Salt to taste and get the right balance.
6. Add in the Baby Corn, Bamboo Shoots, Straw Mushrooms, Tofu, Tomatoes & Mushrooms.
7. Add a few Basil Leaves to the Soup.
8. Once the Soup is boiling, add in the Lime Juice and the Spring Onions.
9. Switch off the stove and pour in a serving bowl.
10. Garnish with Basil and Cilantro.

1. It is very important to get the right balance of the sweet, Sour and the salty from the Palm Sugar, Soy Sauce and the Lime.
2. Do not add too much Soy Sauce or it may ruin the color of the Soup.
3. To make it Non-Vegetarian, add Cubed (bite size) Chicken Pcs. or Shrimp before adding the Vegetable and then allow the Chicken or the shrimp to cook before adding the vegetables.

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