Tom Kha Soup
Submitted by peanutpea on July 27, 2007 - 10:18pm
Servings:
2 large servings or 4 appetizer portionsInspired by the family owned Thai Resturant across the block from my apartment. The constant smell of quality Thai food produces crazy cravings for Thai.
Ingredients:
2 cup Coconut Milk
1 cup Water
1 cup Mung Bean Sprouts
2 Carrots,
Juilenne
½ Red or Green Peppers, Juilenne
1 Scallions, Diced
1 tablespoon red curry paste or equal parts garlic/ginger/lemongrass/hot pepper,
Minced
1 tablespoon Lemon Juice
Basil Leaves
Preparation:
Mix Lemon Juice, curry spice combination, Water, and Coconut Milk. Add the cut vegetables, Mung Bean Sprouts, and Basil Leaves. Allow soup to chill for 15-30 minutes. If coconut milk thickens beyond desired consistancy while chilling, slowly stir in a bit more water to thin.
No responses to "Tom Kha Soup"
1.
Does this have to be chilled? I would prefer it as a "warm" soup.
2.
Hi peanut pea, Did you use the water in coconuts or did you take a whole coconut and blend it up? This looks really good. I'm just not sure how thick it's supposed to be. Did you grow your own mung beans or buy them? This looks like it would be good with broccoli too!
3.
looks great...i cannot wait to make this with XTRA chilies!!!
4.
Thank you . Thank you Thank you!
5.
Thank you . Thank you Thank you!