I’ve been on another Thai food kick lately. I decided to try the Tom Kha Soup recipe from Buddha’s Table by Chat Mingkwan. I’ve had this cookbook for a couple of years and I’ve had good luck with the recipes from it. This version has mushrooms in it, which is also called Tom Kha Hed. For the soup, you make almost like a reduction vegetable broth that has galangal, lemongrass, and kaffir lime leaves that you strain out before adding all of the other ingredients. I added more Thai chilies than the recipe called for because we like spicy food. The soup is topped with cilantro and green onions.
I loved this soup and would gladly make it again. I had the soup for lunch the next day too and it was still terrific. For those of you that don’t know, I’m very picky about leftovers so I try to make it a point to mention how something holds up the next day. Rob loved the soup as well.