Tom Kha Gai (Thai Coconut Soup)

20 Mins

Prep Time: 20 minutes

Serves 2

Ingredients:

4 ounces Mushrooms, trimmed and sliced (Cremini, Trumpet and/or Oyster would be delicious here!)
2 ounces Ginger, peeled and grated
1/2 pound Bok Choy, stems trimmed
1/2 stalk Lemongrass
2 Tbsp. Fresh Thai Chili, sliced thinly
2 Limes, juiced
2 Scallions, trimmed and sliced thinly
1/2 Tbsp. Cooking Oil
2 cup Coconut Milk
2 cups Chicken or Vegetable Stock
Salt and Pepper to taste

In a medium sauce pan over a high flame, heat the oil until hot. Add the mushrooms and ginger and stir for 3 minutes, until slightly tender. Add the bok choy and season with a pinch of salt. Continue stirring for another 3 minutes, until the bok choy is slightly wilted.

Crush the lemongrass and add it to the pot along with the chili, coconut milk and stock. Stir to combine and bring to a boil. Add the lime juice and reduce to a simmer for 10 minutes. Divide between 2 bowls and garnish with the scallions.

20 Mins Asian Bok Choy Dinner Fall Ginger Lemongrass Lime Lunch Mushroom Recipe Scallion Thai Chili Veg