Tom Kha

5 from 2 votes

This versatile soup can be made as spicy as you want it to be

Recipe Category: Soup, Vegetarian

Makes enough for: people

400 mls coconut milk, divided
2.5 cm fresh root ginger, peeled and thinly sliced
1 stalk lemongrass, cut into 3 and bruised
10 red spring onions, thinly sliced, reserve some of the green tops for garnishing
4 lime leaves
1 chilli, split down the middle
100 mls water
250 g mixed exotic mushrooms, chopped if necessary
50 g fine beans, trimmed and halved
3 small red peppers, seeded and thickly sliced
175 g cherry tomatoes, halved
22.5 mls soy sauce
2.5 mls palm sugar
10 mls lime juice
10 g fresh coriander, roughly chopped, divided
Chilli oil for serving *

Place 250mls coconut milk into a heavy bottom saucepan and bring to a simmer over a medium temperature
Add the ginger, lemongrass, spring onions, lime leaves and chilli and simmer for 4 minutes
Pour in the rest of the coconut milk and the water, stir to combine and simmer for 1 minute
Add the mushrooms and simmer for 4 minutes
Then add the beans and simmer for 1 minute
Add the red pepper, tomatoes, soy sauce and palm sugar and stir to combine
Reduce the temperature and leave to simmer for 8 minutes
Remove from the heat, add the lime juice and half of the coriander and stir to combine
Taste and add more soy sauce or lime juice if needed
Serve garnished with the spring onions, coriander and a few drops of chilli oil if you want it spicier

* optional