Thai in 7 tom kha coconut and galangal soup recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Thai in 7 tom kha coconut and galangal soup By You Magazine - July 5, 2020 This is one of my all-time favourite soups and an absolute classic. In Thailand, it is eaten more in the style of a curry, with ladles of the soup over jasmine rice shared among family and friends. This tasty version is created for simplicity; however, as with most Thai dishes, the possibilities are endless if you want to take it to the next level. Galangal is a South Asian spice similar to ginger. Traditionally, poached chicken or prawns are added, nam phrik pao (chilli jam) adds a smokiness and spiciness to the soup, or the delicate umami flavour from mushrooms is also a winner. Nassima Rothacker FEEDS 2 VEGETARIAN, VEGAN GLUTEN FREE (use seaweed sauce or gluten-free soy sauce) 300ml vegetable stock 300ml coconut cream 2-3 tbsp light soy sauce 40g-50g piece of galangal, bruised using a pestle and mortar 1 lemongrass stalk, tough outer layer removed, chopped into 4cm pieces and bruised juice of ½ lime big pinch of Thai basil leaves 1. Put the vegetable stock, 100ml of the coconut cream, 2 tablespoons of the soy sauce (add the remainder later, if you feel it needs it), a pinch of sea salt, the galangal, 2 red or green bird’s eye chillies (bruised using a pestle and mortar) and the lemongrass in a medium saucepan. Bring to a simmer, then simmer gently for 4-5 minutes until all the ingredients have softened and the flavours have been infused. 2. Finish the tom kha by stirring in the remaining coconut cream. Dish out into bowls, giving each one a good squeeze of fresh lime juice and topping with half the Thai basil before serving. Lastly, check the seasoning – it should be creamy, salty, a little spicy and aromatic with a sour edge from the lime, so adjust to suit your taste, if necessary. For added freshness, top your tom kha with some Thai basil flowers, if you like. Buy the book with 40 per cent off Our recipes are from Thai in 7 by Sebby Holmes, which is published by Hachette, price £17.99. To order a copy for £10.79 until 19 July go to whsmith.co.uk and enter the code YOUTHAI at the checkout. Book number: 9780857838346. For terms and conditions, see whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved