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I remember the first time we had tried Thai food and how we were totally put off by the flavours, but now I absolutely relish it and the Tom Kha soup being an all time favourite. Personally, I relish any soup and if it has the flavour of lemon grass along with coconut milk then I can have more than just one bowl! It had been a long time since I made some light, healthy food so decided to make this lemon grass coconut soup. I adapted this recipe from Tarla Dalal’s website.

This is what you’ll need

For the stock

Coconut milk: 2 cups

Water: 4 cups

Lemon grass: 1 stalk (roughly chopped)

Kaffir lime leaves: 2-3

Onion: 1 small (chopped)

Thai red chillies: 3 (sliced)

Ginger: 1’2″ piece (sliced)

Other ingredients

Broccoli: 2 florets (cut into small florets)

Mushrooms: 1 cup (sliced)

Carrots: 1/2 cup (julienned)

Spring onion greens: 1/2 cup (chopped)

Salt to taste

To garnish

Coriander leaves: Few

Lemon wedges: 2

Let’s get cooking

1. Add all the ingredients listed under stock ad bring to a boil. Simmer for 2o minutes.

2. Strain into another pan and discard the flavouring ingredients.

3. Return the pot to the flame.

4. Add the mushrooms, broccoli, carrots, spring onion greens and salt. Bring to a boil, until vegetables are cooked (I like the vegetables slightly crunchy, so I don’t over cook them)

5. Garnish with coriander leaves, lemon wedges and chilli slices. Serve hot immediately.

Approximate preparation and cooking time: 50 minutes

Serves: 4


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