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Tom Ka Pahk
(Vegetable Coconut Lemon Grass Soup)
475 ml vegetable stock
2 lime leaves, chopped
2 lime leaves, de veined
5 cm piece lemon grass, chopped
2.5 cm galangal, split lengthwise into several pieces
60 ml light soy sauce
45 ml freshly squeezed lemon juice
150 ml coconut milk
chopped fresh vegetables (straw mushrooms, cabbage, carrots, yellow
squash, zucchini, tomato)
2 small red or green thai chilies, slightly crushed
coriander leaves
Heat the stock in a medium to large saucepan. Add the lime leaves,
lemon grass, galangal, soy sauce and lemon juice. Bring to a boil,
stirring often. Add the vegetables and coconut milk. Cook over
a high heat, stirring continuously until vegetables are to desired
tenderness (2 - 5 minutes, depending on the types of vegetables
used). Add crushed chilies for the last few seconds of cooking.
This is good served with steamed white rice, as an appetizer or
along with two other dishes for a main meal.
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Thai Soup 17