Lemongrass + Coconut Soup


Tom Kha soup


  • 2 cans of coconut milk plus one can of water

  • 2 zucchini

  • 2 packs of soba noodles

  • 2 cups of fresh mushrooms

  • 4 cloves of garlic

  • 3 blades of lemongrass

  • 2 handful thai basil or sweet basil

  • 1 inch of ginger

  • 1 tablespoon dry chili paste

  • 1 tablespoon pepper flakes


Toast a tablespoon of dry chili paste on medium heat until fragrant. Blend 2 cans of light coconut milk with one can of water together with the lemongrass, garlic and ginger in your high speed blender. Pour contents into pot with chili paste and bring to a boil. Let simmer while you sauté the mushrooms in a few dashes of soy sauce. Salt soup to taste. Cut up the zucchini with a vegetable peeler or vegetable noodle maker. Cook the soba noodles la dente because you will add them to the hot soup. Add all the ingredients to the soup and serve with fresh thai basil.