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Week of 3/20/17

Tom Kha Soup
with baby corn, zucchini and mushrooms

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Tom Kha Soup
This coconut-based Thai soup has become one of our community's favorites since it was first introduced in March 2015. It's sweet, savory and tangy all at the same time.
Smarts: We packed this soup with lots of veggies - feel free to swap in and out whatever you love best.
Tags
Feeds a Crowd, Low Calorie, Make Ahead, Freezer Friendly, Quick and Easy
Cuisines
Asian - Thai
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132

Ingredients

Metric
Servings:
4
Tom Kha Soup:
  • Jasmine rice, uncooked - 2/3 cup
  • Lemongrass - 3 stalks , mashed
  • Ginger, fresh - 1/2 inch , sliced thinly
  • Garlic - 3 cloves , chopped
  • Mushrooms, brown or shiitake - 1/2 lb , sliced thinly
  • Bell peppers, red - 1 , sliced thinly
  • Baby corn - 1 can , rinsed and drained
  • Zucchini, large - 1 , sliced thinly
  • Tomatoes, medium - 1 , sliced thinly
  • Oil, cooking - 1 Tbsp
  • Coconut milk - 1 cup
  • Stock, vegetable - 3 cups
  • Soy sauce, low-sodium - 1 1/2 Tbsp
  • Brown sugar - 1 tsp
  • Jalapenos (opt) - 1 , sliced thinly
  • Cilantro (opt) - 1/4 bunch , leaves torn off of stems
  • Limes - 1/2 , sliced into wedges
  • Hot sauce (opt) - to taste

Prep

  1. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice) and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Lemongrass / Ginger / Garlic / Mushrooms / Red Peppers - Prep as directed. (Can be done up to 3 days ahead)
  3. Baby corn - Rinse and drain. Slice in half lengthwise (optional). (Can be done up to 3 days ahead)
  4. Zucchini / Tomatoes - Prep as directed.

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Make

  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then aromatics - lemongrass, ginger and garlic. Saute for ~1 minute, until very fragrant.
  2. Fold in mushrooms and saute for another 2 to 3 minutes until mushrooms start to turn golden.
  3. Pour in coconut milk, stock, soy sauce (if you are okay using fish sauce, it does give the broth a deep flavor) and brown sugar. Cover and bring to a boil and then simmer uncovered for 4 to 6 minutes.
  4. While soup is cooking, slice jalapenos, pick off cilantro leaves and slice limes into wedges.
  5. Add red peppers and baby corn and simmer for 2 to 3 minutes.
  6. Next fold in zucchini and tomatoes. If you sliced zucchini super thin, the residual heat will cook the zucchini and you can just turn off the heat. Otherwise, simmer for another 2 to 3 minutes to cook the zucchini.
  7. Season with hot sauce and more soy sauce if it’s not savory enough.
  8. Divide rice and soup into bowls and serve with jalapenos, cilantro and lime wedges.

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