What this isn’t: an authentic Tom Kah recipe. What this is: delicious, comparable in taste to traditional Tom Kah, takes 5 minutes to prep, and you likely already have the ingredients. I like to bulk up the soup with a ton of vegetables, which, again, isn’t the traditional way to make it, but hey! it’s my recipe.I make a batch of this and have dinner for the whole week. If needed, you can add tofu or shrimp (WILD CAUGHT) as a protein source.
WHAT YOU NEED:
2 cans full-fat coconut milk. I like Thai Kitchen.
2-3 cups water
1 bunch scallions, chopped
1 bunch cilantro, chopped
2-3 vine tomatoes, chopped
1 container mushrooms (I used sliced baby bella’s), chopped
2-3 tbsp fresh ginger
1 tbsp fresh garlic
1 tbsp tumeric
1 tbsp chili flakes
1 tsp cayenne
Juice of 1 lime
4 tbsp liquid aminos (you can use soy sauce or if you want a more traditional taste then use fish sauce)
WHAT TO DO:
This is the best part.
Boil coconut milk and water. Once boiled, turn the heat to simmer.
Add everything else.
Simmer for an hour or so.
P.S. This little tool takes all the annoyance out of squeezing limes.
