I haven’t been to a Thai restaurant in years, but one of my favorite dishes used to be the Tom Kha Soup. Sweet coconut milk balanced with lime juice with lots of vegetables? Yes, please! I hadn’t even thought about this soup for a long time until I saw it featured on the beautiful blog, For the Love of Food, by the very talented Sonnet. Her version of this soup is health-promoting and looks so easy to make.
In my typical fashion, I took inspiration from Sonnet’s dish and made my own with the ingredients I had on hand. I did manage to buy some lemongrass and serrano chilies, though, and they made all the difference in the subtle flavor of the soup, so I recommend using those two items even if you improvise with the others.
Here’s what I started with:
I couldn’t stop there, so I also ended up using tofu, spinach, cooked rice plus the coconut milk and lime juice.
In case you’re wondering, I most often use the full-fat version of coconut milk when I cook with it. The flavor is much better and, because I don’t use any oil when I cook, the fat from the milk is often the only fat in the recipe.
I used some of the solid part of the coconut milk to sauté the veggies and then added the rest of the coconut milk and some water to make a thick stew:
It ended up looking like this when I served it:
Here’s my version of this recipe:
Tom Kha Stew – inspired by For the Love of Food
1 13.5-ounce can of full-fat coconut milk
1 1/2 cups onions (about 1 medium)
1 1/2 cups chopped tomatoes
1 1/2 cups shiitake mushrooms, chopped
4 cloves garlic
2 cups water, plus a few tablespoons
1 1/2 cups red kidney beans, rinsed and drained
3 serrano chilies (sliced in half, ribs and seeds removed)
3 stalks of lemon grass, chopped into large pieces
8 ounces super-firm tofu, cubed
3 cups baby spinach
4 limes, juiced
3 cups cooked rice
Use a spoon to remove a few tablespoons of the solid part of the coconut milk and place in a large pot over medium heat. Use this fat to sauté the onions, tomatoes, mushrooms and garlic for several minutes or until the vegetables have softened. Add a few tablespoons of water if necessary. Pour in the remainder of the coconut milk into the pot with an additional two cups of water. Add kidney beans, chilies, lemongrass and tofu and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove the lemongrass and chilies and discard. Add the spinach and stir into stew until wilted. Serve stew hot over cooked brown rice with a tablespoon of fresh lime juice.
Did you have a nice weekend? I did some more de-cluttering around the house and made another trip to Goodwill. I also made time for sitting by the pool and going for a swim. By the way, I am still loving my short hair, it makes for such easy maintenance and not quite so crazy “post-swim hair.” I have an appointment for color tomorrow, I think I’m going to go blonder for summer.
What are your plans for this summer? Are you using the time for making any life changes?
By the way, did you know that Dr. Fuhrman will be on the Dr. Oz show today? I can’t wait to see it.
Have a fantastic Monday and see you again on Wednesday!