Inauthentic tom kha
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Directions
4 cups low-sodium chicken stock (One box of something like Swanson's.).5 cup low-fat coconut milk (I use Trader Joe's. The remainder of the can freezes well. Also makes great popsicles.)8 ounces of raw shrimp, tail on (the tails add flavor to the stock), fresh or frozen1 tbsp roasted red chili paste (Thai Kitchen makes a good one--or substitute fresh chilis and a little honey to taste, or even hot sauce and honey.)1 tsp lime zest A strip of lime peel (Or two torn Keffir lime leaves)Juice of half a limeA stalk of lemon grass. (Available with fresh herbs in some supermarkets, or sometimes preserved in jars in the Asian aisle. The dried stuff is worthless--substitute fresh lemon thyme, or a little lemon zest.)1 thumb-sized piece of ginger, sliced into matchsticks (or galangal, if you live somewhere where you can find it.)About 2 cups of julienned raw vegetables, such as red or orange bell pepper, baby bok choi, cucumber, pea pods, baby corn--anything you like or have left lying around the fridge partially used. Half a bag of broccoli slaw will do in a pinch!.25 cup of thin-sliced onion or diced scallionsseveral stalks of fresh cilantro, the leaves chopped roughly and the stems reserved.
Heat the chicken stock in a two-quart saucepan along with the ginger, lemon grass, lime peel, and cilantro stems. It doesn't need to boil, just simmer. You will want to check the seasoning occasionally. When the spices have infused the broth, remove the cilantro stems, lemon grass, and lime peel and add the coconut milk and the red chili paste. Whisk, taste, and correct seasoning.
Bring the soup up to a boil and add the shrimp. They will cook very quickly--if they're not frozen, you can just pull the soup off the heat and let it sit until the shrimp curl up and turn pink.
At this point, add the sliced vegetables, lime juice, cilantro leaf, and onions. Stir well, cover for about three minutes, and then ladle into bowls.
Serving Size: Makes three servings
Number of Servings: 3
Recipe submitted by SparkPeople user MATOCIQUALA.
Bring the soup up to a boil and add the shrimp. They will cook very quickly--if they're not frozen, you can just pull the soup off the heat and let it sit until the shrimp curl up and turn pink.
At this point, add the sliced vegetables, lime juice, cilantro leaf, and onions. Stir well, cover for about three minutes, and then ladle into bowls.
Serving Size: Makes three servings
Number of Servings: 3
Recipe submitted by SparkPeople user MATOCIQUALA.
Nutritional Info Amount Per Serving
- Calories: 146.0
- Total Fat: 3.4 g
- Cholesterol: 79.3 mg
- Sodium: 1,014.1 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 1.3 g
- Protein: 18.8 g
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