Tom Kha Noodle Soup
Tom Kha Noodle Soup
Ingredients
For the Soup Base
- 2 tablespoons ginger, chopped
- 4 cloves garlic, chopped
- 1/2 cup red onion, chopped
- 1 tablespoon galangal, chopped
- 2 stalks lemongrass, chopped, tough outer layers removed
- 4 cups vegetable stock
- 1 can coconut milk, full-fat, 13.5 ounces
- 1/2 cup coconut cream
- 4 kaffir lime leaves, torn
For the Soup Fillings
- 1 1/2 cups broccoli florets
- 1 cup shiitake mushrooms, sliced
- 1 cup button mushrooms, whole or halved
- 8 ounces noodles, cooked according to package directions
For Garnish
- as needed chilli oil
- as needed cilantro, fresh, chopped
Instructions
- 1
In a large pot or Dutch oven, heat a small amount of oil over medium heat. Add the chopped ginger, garlic, red onion, galangal, and lemongrass. Sauté for 3-5 minutes until fragrant and the onions are softened.
⏱️ 5 min
- 2
Deglaze the pan by pouring in the vegetable stock. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits, incorporating them into the stock for extra flavor.
⏱️ 2 min
- 3
Stir in the coconut milk and coconut cream. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 4
Once simmering, add the broccoli florets, sliced shiitake mushrooms, button mushrooms, and torn kaffir lime leaves to the pot. Stir to combine all ingredients.
⏱️ 2 min
- 5
Continue to simmer for 8-10 minutes, or until the vegetables are tender and the flavors have melded together beautifully.
⏱️ 10 min
- 6
While the soup is simmering, cook the noodles according to their package directions. Drain well.
⏱️ 5 min
- 7
To serve, place a portion of cooked noodles into individual serving bowls. Ladle the hot Tom Kha soup over the noodles. Garnish generously with chilli oil and fresh chopped cilantro.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Tom Kha Noodle Soup
For the Soup Base
- 2 tablespoons ginger, chopped
- 4 cloves garlic, chopped
- 1/2 cup red onion, chopped
- 1 tablespoon galangal, chopped
- 2 stalks lemongrass, chopped, tough outer layers removed
- 4 cups vegetable stock
- 1 can coconut milk, full-fat, 13.5 ounces
- 1/2 cup coconut cream
- 4 kaffir lime leaves, torn
For the Soup Fillings
- 1 1/2 cups broccoli florets
- 1 cup shiitake mushrooms, sliced
- 1 cup button mushrooms, whole or halved
- 8 ounces noodles, cooked according to package directions
For Garnish
- as needed chilli oil
- as needed cilantro, fresh, chopped
Instructions
- 1
In a large pot or Dutch oven, heat a small amount of oil over medium heat. Add the chopped ginger, garlic, red onion, galangal, and lemongrass. Sauté for 3-5 minutes until fragrant and the onions are softened.
⏱️ 5 min - 2
Deglaze the pan by pouring in the vegetable stock. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits, incorporating them into the stock for extra flavor.
⏱️ 2 min - 3
Stir in the coconut milk and coconut cream. Bring the mixture to a gentle simmer.
⏱️ 3 min - 4
Once simmering, add the broccoli florets, sliced shiitake mushrooms, button mushrooms, and torn kaffir lime leaves to the pot. Stir to combine all ingredients.
⏱️ 2 min - 5
Continue to simmer for 8-10 minutes, or until the vegetables are tender and the flavors have melded together beautifully.
⏱️ 10 min - 6
While the soup is simmering, cook the noodles according to their package directions. Drain well.
⏱️ 5 min - 7
To serve, place a portion of cooked noodles into individual serving bowls. Ladle the hot Tom Kha soup over the noodles. Garnish generously with chilli oil and fresh chopped cilantro.
⏱️ 3 min