Tom Kha Soup
- 2 cups stock
- 1 1/2 cups coconut milk, boxed
- 1 tsp kosher salt
- 1 stalk lemongrass, bottom half, smashed with back of knife, cut into 2-inch pieces
- 12 slices galangal, thinly sliced
- 5 makrut lime leaves, roughly torn
- 1-2 thai chilies, bruised, cut into large pieces
- 2 tbsp fish sauce
- 1 tsp finely chopped palm sugar
- 6 oz oyster mushrooms
- 1 block tofu
- 2 1/2 tbsp lime juice
- green onion
- cilantro
- Bring stock to a boil, add coconut milk, lemongrass, galangal, makrut lime leaves, chilies, half of the fish sauce, and sugar. Simmer for 5 minutes.
- Add mushrooms, simmer for 1-2 minutes.
- Add fish sauce to taste. Turn off the heat, add 2 tbsp of the lime juice to taste. Garnish with green onions and cilantro.
source