Tom Kha Phak (Thai Coconut Soup)

Name: Tom Kha Phak (Thai Coconut Soup) Recipe
Yield: 4
Ingredients: � c. uncooked rice (preferably brown); 1 T. canola oil; 1 small onion chopped; 3 cloves garlic minced; 1 (1-inch) piece fresh gingerroot grated; � tsp. red pepper flakes (or if you can find it 1 small Thai bird chile pepper minced); 3 c. vegetable stock; 1-2 T. natural peanut butter; 2 T. fresh lime juice (about 1 lime); 1 T. soy sauce; � c. snowpeas or sugar snap peas (thawed if using frozen); 3 medium carrots shredded; 1 small handful cilantro chopped (about � c.); � c. unsweetened coconut milk; 2.5 package of extra firm tofu

Number of Servings: 4

Ingredients

� c. uncooked rice (preferably brown)1 T. canola oil1 small onion, chopped3 cloves garlic, minced1 (1-inch) piece fresh gingerroot, grated� tsp. red pepper flakes (or, if you can find it, 1 small Thai bird chile pepper, minced)3 c. vegetable stock1-2 T. natural peanut butter2 T. fresh lime juice (about 1 lime)1 T. soy sauce� c. snowpeas or sugar snap peas (thawed, if using frozen)3 medium carrots, shredded1 small handful cilantro, chopped (about � c.)� c. unsweetened coconut milk2.5 package of extra firm tofu

Directions

Begin by cooking the rice according to package directions while you prepare the rest of the soup.

In a large soup pot or Dutch oven, heat the oil over medium heat. When it ripples, add the onion and cook until softened and lightly golden. Add the garlic, ginger and red pepper flakes and saut� 1-2 minutes.

Add the stock, peanut butter, soy sauce and lime juice. Lower the heat and simmer for about 10 minutes to develop the flavors.

Stir in the snowpeas, carrot and mushrooms, and cook for about 1 minute or until just tender-crisp. Stir in the cilantro, saving some for garnish, and the coconut milk until well blended.

Stir in cooked rice. Garnish with cilantro and serve.

Serving Size: 1/4th

Number of Servings: 4

Recipe submitted by SparkPeople user EMILYHPERLMAN.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving