Tom Kha Soup
75 gram. Raw king prawn-Peeled
50gram Dry rice noodles
250 ml Thai coconut milk
1/3. Green chilli-finely chopped
1. Cherry tomato-quartered
1/2tbs. Fish sauce
1/2tbs. Lemon juice
1/2tbs Ginger puree
1/2tbs Lemongrass puree
25gram Red or yellow pepper-diced
1/4tbs Oyster sauce
1/2 Spring onion-finely sliced
-Put the coconut milk, green chilli,red/yellow pepper, cherry tomato into the pan then bring it to boil. Once the soup boiled turn the heat down quickly to simmer.
-Add the ginger puree, lemongrass puree, fish sauce, honey.Mix gently then add the prawns, leave the soup to gently simmer while cooking the rice noodle.
-Cook the rice noodle according to the instruction on the package.
-Once the noodle cooked, drain all the excess water and transfer into the serving bowl.
-Pour the creamy soup into the same serving bowl. Garnish with the spring onion.
-That is it the fresh yet comforting Tom Kha soup is ready for you…and Autumn evening.
-Use a 1/2 of the fresh chilli if you like it really spicy.
-You can also use a fresh galangal for an authentic Thai Tom Kha Soup.