#tomkha

SPICY TOM KHA 🍜 SOUP SEASON 2 welcome back to SOUP SEASON 2, my new series where I show you how to make the best soups in town for EPISODE 1, we’ve made my SPICY TOM KHA 🍜 it’s creamy, comforting + a broth packed with flavour. I added shittake mushrooms + tofu to mine which worked SO well 🔥 I’ve written my full recipe for you below - so enjoy! and as always, let me know if you give it a go ❤️ Alfie x (thanks to @40aprons for recipe inspo 🙏) INGREDIENTS (serves 2) 1 banana shallot 4 garlic cloves Thumb size knob of ginger / 1tsp galangal 1/2 red chilli 1 lemongrass stalk 2 tbsp soy sauce 1 tbsp rice wine vinegar 1 tbsp thai red curry paste (optional) 1l vegetable stock (1-2 stock cubes) 400ml coconut milk 1 tsp brown/coconut sugar 1 lime 200g (shiitake) mushrooms 150g tofu (I used medium firm) 1 bunch spring onions Handful fresh coriander Thai Chilli oil (I used @dudu_eats 1 tbsp neutral oil (coconut or veg) Salt Pepper METHOD 1. Prepare all your aromatics - chop your shallot, garlic, ginger + chilli. Bash the lemongrass, then warm the oil on a medium heat in a saucepan. 2. Add your aromatics, stirring well + allow to combine flavours. Sauté for 3-5 mins. 3. Add the soy, rice vinegar + curry paste. Stir well + cook off for another 2-3 mins. 4. Mix your stock cube(s) with the boiling water, then slowly add to the pot, stirring as you go. 5. Bring to a boil, then allow to simmer for 15-20 mins. Strain the broth through a sieve, then add the coconut milk + simmer. 6. Slice the mushrooms + tofu, then add to the broth + cook until softened (5-10 mins). 7. Add a bunch of chopped spring onion + coriander if you like. Season with sugar + lime juice. 8. To serve, ladle into deep bowls. Garnish with red chilli, coriander, lime wedges + a swirl of chilli oil if you like - enjoy! #soup #soupseason #tomkha #thaifood #comfortfood

comment TOM KHA to have this recipe sent to your inbox - VEGAN TOM KHA 🔥🍜 #veganrecipes #tomkha #vegan

Tom Kha Soup [ESP 🇪🇸 below] . We love quick and easy one-pot dishes and this one is seriously so flavorful. You will love it! . Ingredients: - 1 can coconut milk, 400ml - 500-800ml veggybroth - 3-5 mushrooms - 200gr Firm Tofu - 1 tomato - 1 onion, sliced - 1 lime, juice and zest - 1 lemon grass stalk - 2 cm ginger Serving: - 2 tbsp Tamari sauce - 2 tsp Miso paste - 2 tsp Sweetener (we used maple syrup) - 1 tsp Chili (optional) - Coriander . 1. In a pot, add veggie broth and coconut milk and bring to boil 2. Add ginger, lemongrass, lime zest (or kefirlime leaf, the original way) and simmer 3 min 3. Add tofu and simmer 3 min 4. Add the onion, tomato and mushroom and simmer another 3-5 min 5. Serve in one bowl with 1 tbsp Tamari sauce, 1 tsp mislo paste and 1 tsp Sweetener 6. Top it with lime juice and coriander . [ESP🇪🇸] Tom kha 🍲🥥 . Una sopa tradicional de Tailandia que nos hace viajar en el tiempo, es super fácil y solo necesitas 1 cazuela😍 . Ingredientes 2 porciones: - 400ml leche de coco - 500ml caldo de verduras - 200gr Tofu firme - 3-5 setas, cortadas - 1 tomate, a dados - 1 cebolla pequeña, juliana - 1 lima, zumo y raladura - 1 trozo Lemongrass - 2 cm Jengibre, a rodajas . Para servir: - 2 cda Tamari - 2 cdta Miso - 2 cdta endulzante ( nosotros usamos sirope de arce) - 1 cdta Chili (opcional 🔥) - Rama cilantro . 1. En una cazuela poner la leche de coco y caldo y llevar a ebullición 2. Añadir jengibre, lemongrass i ralldura de lima y hervir 3 min 3. Añadir el tofu y hervir otros 3 min 4. Añadir la cebolla, tomate y setas y hervir otros 3-5 min 5. Servir en el bol con 1 cda de tamari, 1 cdta Miso y 1 cdta de endulzante. 6. Añadir zumo de lima y cilantro 😍🙏🏽 . . . . . #soup #vegansoup #coconut #coconutmilk #coconutsoup #tomkha #thaifood #thaifoodstagram #thaifoodlover #thaifoods #veganthaifood #tofu #tofurecipes #tofusoup #tofulover #veganfood #veganfoodshare #veganfoodie #veganfoodporn #veganfoodvideos #veganfoodlovers #veganfood

🍜 Tom Kha Noodle Soup , this aromatic comfort food is everything that you need this winter. 🎛️ I have used my newly launched favourite @stahl_india ‘s Artisan Saucepan with a strainer lid. It is a triply cookware & makes straining anything very easy without using a separate colander. Checkout Stahl cookware on their website to know more and use my coupon code NEHADEEPAKSHAH to avail a special discount 🥹 For the broth - 🧅 2 Shallots (sambhar pyaaz) 🍃 Handful of Coriander Stem 💦 1.25 Litres Water 🍋2 Lemon Grass Stalks 🫚 3 Slices of Galangal 🍂 4 Kaffir Lime Leaves (Without stem) 🍋‍🟩 Some Lime Peel For the soup - 🛢️1 tsp Oil 🧅2 to 3 Shallots 🤌1 Lemongrass Stalk, sliced 🫚2 Galangal slices 🌶️1 thai Red chilli 🥗1 big bowl of veggies (I used mushrooms & carrots) you can also add broccoli, baby corn 🥥1/4 cup coconut milk 🥛 1/2 cup Tofu 🫙1 tsp Soy sauce (light) 🍬1 tsp sugar 🧂Salt & pepper to taste 🪴Coriander & Lime 🍜 Some noodles 🌟 Vishesh Tippani - Once you add the veggies to the broth, do not over cook the veggies. - We want the veggies to have the bite #TomKhaSoup #TomYumSoup #TomYum #HealthySoup #Soup #StahlKitchens #ThaiSoup #Vegan #VeganSoup #TomYumRecipe

The kind of soup you make once and crave all week. Save it for a cold evening, follow for more recipes that actually hit, and comment curry if you want more bowls like this — creamy, broth-y, spicy, anything. ✨🍜 Full Recipe: Ingredients (serves 2–3) 2 tbsp oil 1 large onion, chopped 3–4 garlic cloves, chopped 1-inch ginger 1-inch galangal, sliced 1 stalk lemongrass, smashed + sliced 4–5 kaffir lime leaves, torn 1 cup vegetable stock (or water + ½ stock cube) 1 cup coconut milk ¼ cup coconut cream (optional but adds richness) 1–2 tsp chilli oil (to taste) Salt to taste 1 cup shiitake mushrooms, sliced ½ cup broccoli florets par boiled ½ cup Thai eggplant or zucchini, sliced (use whatever vegetables you have — these work best for texture) Noodles & Toppings 2 portions cooked noodles (rice noodles, udon, or egg noodles) Crispy shiitake mushrooms Chilli oil Coriander leaves, chopped Lime wedges (optional but recommended) Tip: This soup is insane with rice if you prefer rice over noodles. Method: *Heat oil in a pot over high heat. Add onions, garlic and ginger and fry for 1–2 minutes until fragrant. *Add galangal and lemongrass. Cook for another minute until lightly toasty — this builds flavour. *Deglaze with vegetable stock, scraping the bottom to lift everything. *Add coconut milk and coconut cream. *Season with chilli oil, torn kaffir lime leaves, and salt to taste. *Simmer gently for 3–4 minutes (don’t boil hard or coconut may split). *Add broccoli, sliced shiitake, and Thai eggplant. *Simmer until everything is tender but not mushy — around 5–7 minutes. *Add cooked noodles to a bowl. *Ladle over the hot Tom Kha broth with veggies. *Top with crispy fried shiitake, coriander, chilli oil, and a squeeze of lime. (tom kha noodle soup, thai coconut soup, cozy dinner ideas, winter soup recipes, noodle soup bowls, broth based soups, asian inspired cooking, weeknight dinner recipe, comfort food bowls, coconut milk recipes)

RECIPE BELOW!! My busy bee recipe for Spicy Tom Kha Noodle Soup🐝🤤 Madeline’s Cozy Tom Kha Soup Ingredients For the broth: • 2 stalks lemongrass, smashed • 1 thumb-sized piece of fresh ginger, peeled and sliced • 1–2 red jalapeños, sliced • ½ yellow onion, chopped • 4 cups chicken broth (or more to taste) For the soup: • 2 cups coconut milk • 1–2 tablespoons Thai red chili paste (optional, for heat and color) • 1 cup mushrooms (mixed varieties – small ones from the Asian market are great) • 1–2 chicken breasts, thinly sliced or chopped • 2 green onions, chopped • ½ cup fresh cilantro, roughly chopped • Sweet potato noodles (optional – cook separately) • Salt to taste • Lime wedges, for serving ⸻ Instructions 1. Make the broth: In a large Dutch oven, add lemongrass, ginger, red jalapeños, chopped onion, and chicken broth. Simmer uncovered over low heat for at least 30 minutes, allowing the flavors to infuse deeply. 2. Strain the broth: After simmering, strain out the solids. (Optional: leave in some ginger or lemongrass for extra flavor.) 3. Build the soup: Return the strained broth to the pot. Stir in coconut milk and Thai red chili paste (if using) until combined. Add the chicken, mushrooms, and green onions. Simmer until chicken is fully cooked and mushrooms are tender, about 10–12 minutes. 4. Finish it off: Stir in chopped cilantro and salt to taste. If using sweet potato noodles, cook them separately and add just before serving. 5. Serve: Ladle into bowls and serve with lime wedges for brightness. #tomkha #cozysouprecipes #soupoftheday #busybeerecipes

Tom kha kai Thai coconut chicken soup 😁Biz maşgala bolup şu çorbany gowy görýäris. Ýöne-möne gowy görmek däl, gaty gowy görýäris. Bolýar hany onda aýdyp bereýin. Biz 5 ýyl Mýanmarda ýaşadyk, Mýanmar Taýlandyň goňşy ýurdy. Bu çorba Taýlandyň meşhur çorbasy. 🦐 görnüşi Tom Yum, towukly görnüşi Tom kha gai ýa-da Tom kha kai ikisi hem diýilýär. Gaty ajy edip bişirýärler, başda halamadyk, ikinji sapardan soň ýene içesimiz gelip durdy. Egerde Taýlanda gezelenje barsaňyz hökman şu çorbany içip görüň. Biz 2 ýyldan gowrak Amerikada, onda-da şol Tropiki ýurtlaryň tagamlaryny küýseýäris we öýde taýynlamaga çalyşýarys. Bu sapar men dälde şef Ataş boldy, men diňe kömekleşdim ýuwup-dogramakda😁 we wideooperator boldum😂. Çorba baha ber diýseňiz, maşgala agzalarymyzyň hemmesi 10 bal berdiler😊❤️ Wideoda burç bir çemçe goşuldy diýip görünýär. Biz 3 çemçe burç goşduk, onda-da aňyrdaky ýaly ajy bolmady. Siz haýsy ýurduň, haýsy tagamyny halaýarsyňyz?😊 #tomyum #tomkha #tomkhagai #thai #thaifood #thailand #soup #lezzetlitagamlar #lezzetli #food #dinner #agşamlyk #nahar #turkmen #çorba

THAI-INSPIRED COCONUT SOUP a.k.a. Tom Kha (or at least my interpretation of it using easy-to-find ingredients!). This is Episode T of my A-Z series sharing the BEST vegetarian recipes! This one’s for cosy evenings that call for over-sized jumpers and a cosy fragrant soup to devour by the bowlful! Serve this with rice or even noodles for a very wholesome meal. Start by heating a splash of oil. Add a handful of mushrooms, cook until golden-brown then add: - 2-3 lemongrass stalks, chopped - Knob of ginger/ galangal, grated - 2-3 cloves of garlic minced - 1 tbsp red curry paste (let me know if you’d like my recipe!) - 1-2 tsp sugar Stir well to combine and cook for a few minutes until fragrant, then pour in 300 ml coconut milk Stir it together, then pour 200-250 ml water, along with chopped red chillies, thai basil and kafir lime leaves. Let it come to a simmer, then turn down the heat and let it simmer away for 15-20 minutes more (or longer!) for the favours to fully infuse. Season with 1 tbsp soy sauce and serve hot, garnished with more chillis, basil leaves and chilli oil. Just don’t forget to tag me when you try this at home! {vegetarian recipes, vegetarian soup, coconut soup, ramen soup, monsoon recipes, vegetarian dinners, quick Asian recipes #quickdinners #vegetarianfood #vegetarianmeals #asianrecipes #tomkha #thaifood #thairecipes }

Spicy Tom Kha Soup with Shrimp Recipe: 2 cups chicken stock 1 can coconut milk 300 grams shrimp or prawns 1 tbsp red curry paste 1 stalk lemongrass smashed and cut into a few pieces 10 slices galangal 5 makrut lime leaves, torn 1 Thai chili 2 Tbsp fish sauce 1 tsp sugar (palm or regular) 8 oz oyster mushrooms, torn 2 Tbsp lime juice Salt to taste After combining everything, simmer for 5 minutes before adding the shrimp. Turn off the heat as soon as the shrimp are done. I adapted this recipe from @hotthaikitchen Chicken Tom Kha but also added some red curry paste for extra heat and subbed out the chicken for shrimp. Use makrut lime leaves if you have them, I left mine at my parent’s house the other day and added some after they came over. #wok #thaifood #tomkha

Tom Kha Soup aka. Thai Coconut Soup is infused with the classic Thai herbs; lemongrass, galangal and kaffir lime leaves. Tom means to boil, kha means galangal. This recipe is coconut-based soup that is rich and creamy yet tangy and salty. #tomkha #thaicoconutsoup • • • #thaihomecurrypaste #thaicurrypaste #readytocook #homemade #homecooking #thaifood #authenticthaifood #glutenfree #vegan #veganrecipes #veganlife #foodies #pdx #pdxnw #pdxeats #portland #portlandfood #portlandfoodies #portlandoregon #bestfoodportland #foodphotography #foodblogger #foodpics #cookingvideo #recipes

Temperatures are soaring, so naturally I’m making …hot spicy soup! This is my favorite, a loose interpretation of a Tom Kha from the talented creator @hungryempire! It is very filling but not heavy! Try it and tell me what you think!

You can’t go wrong with this incredible, heart warming, and simple Tom Kha recipe! 🍲🌱 These are all ingredients you can find at a conventional grocery store. You do not have to go to an Asian store for any specific ingredients. I listed some ingredients that you can add if you have easy access to more traditional Thai flavors. As with many curry based dishes and Thai soups, they taste great the next day (even better imo) so make extras! Chicken is a great addition to this. Use 6 cooked chicken thigh fillets shredded. Add the chicken when you add the vegetables. You can also enjoy this with jasmine rice or noodles! Ingredients: 2 tbsp. neutral oil (coconut oil or avocado oil) 1 medium Shallot peeled and chopped 4-5 Garlic Cloves chopped 2” fresh ginger peeled and sliced 1-2 lemongrass stalk chopped. I did 2 because I LOVE lemongrass, and it was not overpowering. 1 tbsp. gochujang or red Thai chili paste (optional) 2 tbsp. soy sauce 1/4 cup rice vinegar 1-2 tsp. chili crisp oil 1 tsp maple syrup or light brown sugar Juice of 1-2 lime 14oz/1 can coconut milk 32 oz. broth 1 bunch spring onion (optional) 10 shiitake mushrooms 1 small bunch fresh cilantro for serving A few basil leaves (optional) Optional: (but not necessary) · 4-5 Kaffir leaves · Thai curry paste · Thai chilies · Galangal paste How to: 1. Add oil to a pot over medium heat. 2. Add the chopped garlic, ginger, shallots, and lemongrass. Sauté for a few minutes until fragrant. 3. Reduce the heat and add the soy sauce, and rice vinegar, chili oil or paste. Stir for 2-3 minutes. 4. Add the broth and lime juice. Stir and bring to a boil, then add the coconut milk and let it simmer for about 10-15 minutes. 5. Use a slotted spoon to remove the aromatics. This is important so you don’t chew on chunky lemongrass! Add the maple syrup/sugar here too. 6. Add the mushrooms, tofu, spring onions, bok choy or any veggies of choice. Cook briefly until vegetables are tender. 7. Enjoy with cilantro, and chopped green onions as the garnish. #thaifood #easyrecipe #foodreels #tomkha #soup #veganfood