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"Tom Kha Gung", Soup

Recipe Date:
December 3, 2023
Serving Size:
Cook Time:
Imperial (US)
Paired expertly with our 2021 Vagabond, Sonoma County.
  • 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
  1. 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.
  2. Add the coconut milk, fish sauce, and lime juice, and taste for seasoning; adjust as needed.
  3. Optional:  Garnish with Shrimp, Cilantro, Bean Sprouts, Green Onion.