Tom Kha
6 cups soup stock
1 can coconut milk
2 sticks lemon grass
5 kaffir lime leaves
4 cloves garlic
2 tbsp minced ginger
2 tbsp fish sauce
1 tbsp shrimp paste
1 tbsp soy sauce
1 tbsp white vinegar
zest and juice of 2 limes
2 serrano peppers
2 tbsp brown sugar
1 cup sliced mushrooms
2 cups bok choy or broccoli
1 cup sliced carrot
1 cup cherry tomatoes
1 package cubed tofu
optional - chopped fresh basil or cilantro
Preparation:
Put the soup stock and coconut milk in a large pot over low-med heat. Add other stock ingredients (up to the brown sugar). Cook for 5-10 minutes. Add sliced mushrooms and cook for 5-10 minutes. Add remaining vegetables and tofu. Cook for 5 minutes.
