Coconut soup with Thai flair-spicy, creamy and aromatic
If you Thai cuisine Loves, then you will definitely know Tom Kha – this wonderfully creamy, fragrant coconut soupthat with their mixture Wort, sharpness and freshness Simply tickle all taste buds. Inspired by this classic, I created my own version that convinced with its aromas and is perfectly matched to our European palate.
Here, too, shallots, garlic, ginger, mild chilli, lemongrass, creamy coconut milk and aromatic shiitake mushrooms meet fresh spring onions and lime juice. A wonderfully warming dish that is also light and incredibly aromatic. If you want, you can also taste the soup with a little coconut blossom or cane sugar- this is how the original Tom KHA is prepared.
Maybe you didn’t know, but that “Kha ”in Tom Kha actually stands for Galgant – a root that related to ginger is, but a very own, slightly lemon-sharp note brings. Unfortunately, this was not available for my version. If you get galgant, you can simply add a thumb -sized piece and give the soup even more authenticity. But believe me, even without it is simply delicious – a real feel -good dish for everyone who loves creamy, spicy soups!
So refine your coconut soup with the right oils
ᵂᴱᴿᴮᵁᴺᴳ so that the soup not only creamy, but also Perfect rounded in terms of taste is, at the end a special oil comes into play: Native organic black cumin oil. It brings one slightly sharp-tart note With that harmonizes wonderfully with the mild coconut base. I use the high -quality black cumin oil from Bio Planètebecause it cold -pressed is and out of Egyptian black cumin seed The intense aromas are fully obtained. If you like black cumin, you will love this little aromakick.
Black cumin oil has been estimated for centuries And many take daily Pure 1–2 teaspoons of it. It contains valuable unsaturated fatty acids and antioxidants and is often with positive effects on digestion, immune system and skin associated. Of course, it does not replace a balanced diet, but it can be a great addition – and in this soup it ensures a wonderfully round aroma.
In addition to the black cumin oil, two more oils are used: Native coconut oil Bring a fine sweetness and ensures round flavors when searing aromatic roasted sesame oil roasted the tofu crispy and the court one nutty lends. Both are also oils from Bio Planètethat I like to use again and again.
If you feel like you through the to try different organic oilsthere is a little surprise: with the code “Lea10” you get to February 28, 2025
10 % discount To all oils in Bio Planète Online shop. Maybe you will discover your new favorite oil for the kitchen.
Coconut soup without stress – flexible, simple, tasty
Don’t be afraid of Asian cooking – I’ll show you how easy it works. If you have never done an Asian -inspired soup yourself, don’t worry – this recipe is super uncomplicated and is guaranteed to succeed. And best of all: you don’t have to have all the ingredients exactly as they are in the recipe. For example, if you don’t find a lemon grass, just add a little more lime juice or see if you Kaffir lime leaves get. You can also be generous with the ginger – the sharpness is mitigated when cooking.
A little caution is with the chili offered. If you like it milder, you can only add them at the end or choose a variety that only has a slight sharpness. Garlic, however,? There can never be enough of that! And if you want to vary in the deposits, then only – the soup is wonderfully flexible.
If you don’t have some ingredients, you can simply replace them with these alternatives:
🔸 Shiitake mushrooms → mushrooms, oyster mushrooms or a handful of carrot strips
🔸 Udonndoseln → glass noodles, rice noodles or wholemeal spaghetti
🔸 Lemon grass → Kaffir lime leaves or a little more lime juice
🔸 Tamari → soy sauce or a pinch more salt
🔸 Rice vinegar → A splash of apple cider vinegar or white wine vinegar
The most important thing is that you enjoy cooking and let the flavors work on you. So grab the ingredients, we’ll start!
Creamy-aromatic coconut soup
This creamy coconut soup is full of aromatic ingredients such as lemon grass, ginger and shiitake. It is warming, easy to prepare and can be adapted flexibly. Perfect for everyone who loves Asian flavors and seek an uncomplicated feel -good dish
Ingredients
For the soup
- 1 Shallot
- 2 Toes Garlic
- 20 G Ginger fresh
- 2 Stem Lemon grass
- 1/2-1 pod Chili, red/medium -sharp or mild
- 1 Tin Coconut oil
- 1 Tin Red curry paste
- 900 ML Vegetable broth
- 2 Tin Tamari Or classic soy sauce
- 1 Tin Rice vinegar
- 150 G Shiitake
- 200 G Tofu, nature
- 4 Pak Choi
- 3-4 Spring onions cut in rolls
- 400-500 ML Coconut milk
- 1/2 Lime
- 4 portions Rice pasta Or udonn noodles (optional)
Besides that
- 1/2 Lime
- 1 Handful Coriander, fresh
- 1 Couple drops Black cumin oil
- 1 TL Black cumin To sprinkle
- Chilli flakes To sprinkle
Instructions
Pull off the shallot and garlic and finely dice. Peel the ginger with a spoon and cut them into slices. Tap lemon grass with a large knife handle so that the aroma can then escape well. Cut the chilli pepper into fine rings.
Heat the coconut oil in a saucepan. Briefly roast the shallot and garlic cubes, ginger, chilli and lemon grass. Then add the chilli paste, roast for 2 minutes and pour the ingredients with vegetable broth. Season the broth with Tamari and rice vinegar and simmer gently for around 10-15 minutes.
In the meantime, press the tofu dry and dice (if you like, if you like, you can briefly fry the tofu in the wok (I did) or bake crisp for a few minutes in the airfry). Clean the shiitake and cut into slices. Cut spring onions into rolls. Steam the PAK Choi for 3 minutes or blanch briefly in hot water. Cut two slices of lime.
Pour the prepared soup through a sieve into a second pot. Tofu, Shiitake, 2/3 of the spring onions and add the lime slices, pour in the coconut milk and simmer gently for another 10 minutes. Season the soup with Tamari and lime juice.
In the meantime, pour boiling water over the rice noodles and let them swell for ten minutes.
Pour the tofu, Pak Choi and spring onions in bowls, pour in the hot soup and garnish with coriander, black cumin seeds and chilli flakes. Serve hot with black cumin oil.
Your coconut soup has no nice yellow color, but is rather pale? This can be due to the curry paste. These taste and “color” sometimes very different. But if you want your coconut soup to glow a little more orange, simply stir 1 teaspoon of turmeric into your coconut soup.
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