Vegetarian Delights - Part II
This time I tried the well known Tom Kha Gai - but as you might have guessed from the subject, with vegetables instead of chicken.
Ingredients:
- Ginger
- Soy sauce (20ml)
- Young garlic
- Lemongrass
- Mushrooms (5-7)
- Cherry tomatoes (6-8)
- Coconut milk (400ml)
- Fish soup
- Koriander roots
- Koriander leaves
- Lemon
- Salt, sugar
Instructions:
Don’t shake the coconut milk. Slice field garlic, ginger and lemongrass. Pound the lemongrass first and slice it with each part about 4-5 centimetres length. Some people don’t eat the lemongrass, so they can easily remove it. Heat a pot and put the upper, white, thick part of the coconut milk into the pan. Add some grinded koriander (not the leaves). Also slice the mushrooms and put them into a bowl with fish soup. Slice the baby tomatoes, too.
After 5 minutes add the sliced pieces and the rest of the coconut milk (that which is not white). Then after some more minutes add the mushrooms and some dashes of soy sauce. Finally add minced koriander leaves and the sliced baby tomatoes. Use salt, lemon juice and sugar to give the soup the desired flavour.
Serve hot in a soup plate and decorate with some koriander leaves. Bon appetit!