Tom Kha Soup will fill you up quickly! Featuring zucchini noodles in its rich broth and heart-warming takeaway flavour, it makes an excellent weekday dish that you are sure to remember and crave again and again!
Ingredients (for 2 stalks of lemongrass and 1 tablespoon of coconut oil, for cooking). 1 yellow (brown) onion diced 2 cloves garlic minced 2-inch piece ginger peeled and thinly sliced as thinly sliced, one long red chili deseeded and thin sliced for 1/2 cup vegetable stock (1x 14 fl oz (400mL) can of coconut cream), 1/2 cup vegetable stock and juice from one lime mixed in, along with 1 teaspoon tamari as finishing touchs
1/2 tablespoon maple syrup
Serve 2 medium zucchini spiralized and garnished with 1/4 lime and half the amount of cilantro (coriander).
Method To prepare lemongrass, start by trimming off any thick ends on its stalks and lightly bashing with the back of a knife to release oils into its fibers. Finally, slice each stalk into smaller strips for further preparations.
Add coconut oil, lemongrass stalks and diced onion dices into a large pot over medium-high heat and allow to simmer for one or two minutes until the lemongrass becomes fragrant. Stir occasionally while sauteeing. As soon as onions begin softening add diced tomato chunks; continue sauteing.
Reduce heat to medium and add garlic, ginger and chili; cooking an additional minute or so until fragrant.
Add 1/2 cup vegetable stock and coconut cream and bring to a boil over high heat, then reduce heat and allow the soup to simmer for 10-15 minutes before removing lemongrass with a slotted spoon from the soup before disposing.
Add mushrooms, tomatoes, lime juice, tamari sauce and maple syrup; continue stirring well while continuing to simmer for 5-8 more minutes before enjoying!
Spiralize one zucchini and ladle the soup onto it for serving with fresh lime wedges and fresh cilantro leaves for garnish.
