"Tom Kha Gung", Soup
Recipe Date:
December 3, 2023
Serving Size:
24
Cook Time:
00:50:00
Difficulty:
Medium
Measurements:
Imperial (US)
Paired expertly with our 2021 Vagabond, Sonoma County.
Ingredients
- 12 cups Vegetable or Chicken Stock
- 4 ozs Galangal (and/or Ginger), Peeled, Coined
- 2 ea. Onion, Julienned
- 20 ea. Kaffir Lime Leaves
- 4 ea. Lemongrass Stalks, Peeled, Smashed
- 1 bunch, Cilantro Stems, Leaves Reserve for Garnish
- 4 ea. Carrots, Peeled, Diced, Divided
- 1 lb Mushrooms, Stems Reserved
- 3 3/4 cups Coconut Milk
- 4 tbsps Fish Sauce
- 8 tbsps Lime Juice
Directions
- Place the first 5 ingredients, half the carrots, and the mushroom stems in a stock pot and bring to a boil, then reduce to a simmer. Simmer for 15-20 minutes, then strain out the solids and return the broth to the stock pot.
- Add the coconut milk, fish sauce, and lime juice, and taste for seasoning; adjust as needed.
- Optional: Garnish with Shrimp, Cilantro, Bean Sprouts, Green Onion.
