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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.

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.

Stir in the coconut milk and coconut cream. Bring the mixture to a gentle simmer.

Once simmering, add the broccoli florets, sliced shiitake mushrooms, button mushrooms, and torn kaffir lime leaves to the pot. Stir to combine all ingredients.

Continue to simmer for 8-10 minutes, or until the vegetables are tender and the flavors have melded together beautifully.

While the soup is simmering, cook the noodles according to their package directions. Drain well.

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.


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.

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.

Stir in the coconut milk and coconut cream. Bring the mixture to a gentle simmer.

Once simmering, add the broccoli florets, sliced shiitake mushrooms, button mushrooms, and torn kaffir lime leaves to the pot. Stir to combine all ingredients.

Continue to simmer for 8-10 minutes, or until the vegetables are tender and the flavors have melded together beautifully.

While the soup is simmering, cook the noodles according to their package directions. Drain well.

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.
