Tom Kha Soup

Step 1/4

• 3 cilantro roots
• 3 lemongrass
• 2 chilis
• 4 red onions
• 50 g mushrooms
• 80 g tofu
• 1 galangal

• 1 knife
• cutting board

Cut the root section off a coriander bunch, wash and slice it. Cut galangal into 2-3 cm thick slices. Slice lemon grass into 5 cm long sticks. Slice chili thinly. Roughly chop red onions. Remove the stem of the mushrooms and cut in big parts. Cut tofu into cubes.

Step 2/4

• 1 l coconut milk
• 1 galangal

• 1 pot

Sautee the thick part of the coconut milk with coriander roots, galangal and lemongrass. Add in the rest of the coconut milk and red onion. Let it boil for about 10 minutes until well cooked.

Step 3/4

• 20 g fish sauce

Add in tofu and fish sauce and cook for another 2 minutes. Add in chili and mushrooms for about 8-10 minutes until mushrooms are well cooked.

Step 4/4

• 4 Makrut lime leaves

Finish with lime juice and Makrut lime leaves until desired acidity has been reached.

Enjoy your meal!