Traditionally known as tom kha, this comforting soup is rich with coconut and bright with lime. Punch up the ginger and chiles when you’re craving heat (or clear sinuses).
What You Get
Baby bok choy
Shallot or spring onion
Jalapeño or red chile
Thai basil or mint
What You’ll Need
Fish sauce or soy sauce
Makes 3 servings
Active Time: 20 minutes
Total Time: 35 minutes
Wash the bok choy, separate the leaves, and slice into ribbons. Quarter the mushrooms. Slice the shallot (you should have about ½ cup). Slice 3 cloves of garlic. Break off a piece of ginger about 2 to 3 inches long, and slice into long pieces about ¼-inch thick. Cut the tofu into bite-size pieces.
In a large pot over medium heat, warm 2 tablespoons vegetable oil. Add the shallots and fry until lightly browned, 3 to 5 minutes. Add the garlic and ginger and stir until fragrant, 1 minute. Add the mushrooms, tofu, mushroom stock, coconut milk, 1 tablespoon fish or soy sauce, and 1 teaspoon firmly packed brown sugar and stir to combine.
Bring to a simmer, turn down the heat to maintain, and cook until the mushrooms are silky and the broth is infused with ginger, 15 minutes. Add the bok choy and cook until tender, 3 minutes longer. Season to taste with fish sauce or soy sauce.
Meanwhile, thinly slice the chile, if using. Pick the basil leaves and toss the stems. Cut the lime in half for squeezing.
Ladle the soup into bowls. Finish with a squeeze of lime juice, scatter with the basil and chile, and serve warm.
Contains: tree nuts, soy.