Vegetarian Tom Ka

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This is my favorite soup. I've tried it many ways and this is my absolute favorite. It is adapted from thai vegetarian cooking" by vatcharin bhumichitr. I always put too many things in it but this recipe is restrained and beautiful. Serves 4 as an appetizer or 2 as a meal."

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Steps

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Heat the coconut milk with lemongrass , galangal , kaffir lime leaves , soy , chilis , sugar and stock.

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Simmer with the lid on the pot ten minutes and strain.

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Put strained soup base into.

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Simmer until cauliflower is al dente.

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Remove from heat and lemon juice.

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Stir once , place in bowls and garnish with cilantro.

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Pour a teaspoon of sesame chili oil on top for more kick.

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I am lucky enough to have a kaffir tree but if you cannot find kaffir leaves use lemon leaves or lime zest as a last resort.

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Cauliflower is used in the book and works wonderfully with this soup but i like to mix it up and use mushrooms , tofu , tomatoes , water chestnuts , bell peppers , and even vermicelli noodles.

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Ingredients

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coconut milk, vegetable stock, lemongrass, fresh gingerroot, kaffir lime leaves, cauliflower, light soy sauce, sugar, chilies, lemon juice, cilantro