Tom Kha (Thai Coconut Soup)

Tom Kha (Thai Coconut Soup)

One of my favorite soups is Tom Kha! It’s creamy, coconut-y and so versatile. (you can add shrimp, tofu, or chicken!) up to you. You can easily make it vegan or vegetarian. Not only that, it can be made in no time with barely any prep - it’s seriously the best.

Tom Kha (Thai Coconut Soup)

Ingredients

  • 2 cups coconut milk

  • 2 cups vegetable or chicken broth

  • 1 thumb chunk of galangal

  • 3 stalks of lemongrass

  • 1 big white onion (or 2 small white onions)

  • 6 kaffir lime leaves

  • 1-2 cups of oyster mushrooms 

  • 5-6 thai chili

  • ½ teaspoon salt (to taste)

  • 1 tsp fish sauce (optional) 

  • 4 tablespoons of lime juice

  • small bunch of cilantro

Directions

Start by sautéing and sweating out your onion and mushrooms. Add your coconut milk, vegetable broth, galangal, lemongrass, kaffir lime leaves, thai chiles, salt and fish sauce. Let simmer. Top with lime juice at the end, chili oil and cilantro. You can add shrimp or chicken as well, and also I sometimes like to add tomatoes!

Keep up with me on instagram @lindseyeatsla!

Coconut Curry Noodles (Vegan!)

Coconut Curry Noodles

THESE vegan coconut curry noodles are not to be missed out on! A base of coconut milk, almondmilk and homemade chili paste make this curry super special. Top with lime juice, chili flakes, red onions + noodles.

Coconut Curry Noodles
Coconut Curry Noodles

Mushroom Vegan Khao Soi (Coconut Curry Noodles)

Ingredients

  • 2 1⁄2 -3 cups of assorted mushrooms

  • 13.5 fl oz canned coconut milk ( about 1 can)

  • 1⁄3 cup Califia Unsweetened Original Almondmilk

  • 1/8th tsp turmeric

  • 1/8th tsp curry powder

  • 1/3rd cup water

  • 1 tablespoon agave

  • 8 oz noodles

  • 3 tsp of homemade chili paste

  • Salt to taste

For the Chili Paste (can also use a store bought chili paste)

  • 1⁄4 cup chopped garlic

  • 1/4th cup chopped ginger

  • 4 new mexico chiles seeded and cut (2-3 if you want it less spicy)

  • 1 tablespoon turmeric

  • 1 tablespoon chili flakes

  • 2 tablespoons oil

  • 3 shallots

Directions

Before beginning your curry, make the chili paste. In a dry skillet, grill garlic, shallots, ginger and new mexico chiles (sliced and seeded) for about 4-5 minutes until charred. Place in a food processor with oil, chili flakes and turmeric until a paste forms.

Start to make your soup! In a pot, grill and sauté mushrooms for about 3-5 minutes. Next add in your coconut milk and stir for 1-2 minutes.

Next, add in your chili paste (adjust to taste), turmeric and curry powder. Stir. Next add in your almondmilk and water, add agave as well as salt to taste. Let it come to a simmer and turn off heat.

Top your coconut soup with your choice of noodles, lime wedges and chili flakes.

Keep up with me on Instagram at @lindseyeatsla!

Coconut Curry Noodles

Lamb Coconut Curry with Pickled Red Onions

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Hello perfect, tender, juicy, spicy delicious lamb coconut curry! Take it up a notch by making your own (easy!) homemade curry paste and tons of toppings like pickled red onions, mint, lime wedges and more. We used lamb loin chops from American Lamb and put both egg noodles and served along side white rice just for more options with serving. Now.. let’s get into it! Full recipe below!

Ingredients:

  • 2 cups coconut milk 
  • 1 package of egg noodles 
  • 4 American Lamb Loin Chops 
  • 1 tsp fish sauce 
  • 4 tsp sugar 
  • 2 tsp salt 
  • 1 tsp pepper 
  • 3-4 cups of water 

Curry Paste:

  • 1/3 cup shallots
  • 1/3 cup fresh garlic
  • 1/3 cup ginger 
  • 1/2 tsp paprika 
  • 1/8th tsp dried lemongrass 
  • 1 tsp salt 
  • 3-4 fresh coriander seeds 
  • 1/2 tsp cumin 
  • 8-10 dried chiles of choice 
  • 3 tsp oil

Garnishes (optional): cilantro, pickled red onion, jalapeño, lime wedges, mint, pickled red onions, Chile flakes

Pickled Red Onions:

  • 1-2 red onions, thinly sliced 
  • 1/2 cup Rice Wine Vinegar
  • 1/2 cup Vinegar
  • 1/2 cup Water
  • 1 tsp peppercorns
  • 1 tsp salt
  • 1 tsp sugar 
  • 2-3 chiles
  • 1/2 beet chopped (for color and slight flavor)

Directions: 

  1. Make your curry paste first by slicing shallots, garlic, ginger and seeded and slicing your dried chiles. Place in a pan (without oil) and just char for about 10-15 minutes. 
  2. Place in a blender with paprika, lemongrass, salt, coriander, cumin and oil. Mix until a paste is formed. Add water if needed. Set aside. 
  3. Make your pickled red onions by slicing red onions and adding in your vinegars, water, pepper, salt, sugar chiles and a beet for color. Set in your fridge for 1-2 hours or keep overnight. 
  4. Once your onions and curry paste are ready, get the curry ready. Get 4 American Lamb Loin Chops and sear them in a big pot. Once seared and crusted, add in 2 cups of coconut milk and bring to a boil. Once bubbling, about 10-15 minutes, add in sugar, pepper salt and fish sauce. Let simmer for 1-2 minutes and add in your water and the curry paste. You can add as spicy as you’d like it, but we added about 1/3rd cup. 
  5. Let your curry simmer and reduce a bit and let lamb cook through and get tender about 20-30 minutes. If it gets too thick, you can always add water. 
  6. Once the lamb is tender, take it out and use a knife or fingers to tear apart and cube the lamb loin chops. Place the cubes back in the curry and stir for another 2-3 minutes. 
  7. When your curry is just about done, make your egg noodles according to the package instructions and start to spoon your curry in a bowl, add your noodles and garnish. 
  8. We added fresh mint, cilantro, pickled red onions, jalapeño, lime wedges and chili flakes but you can add whatever you’d prefer! Serve along some jasmine rice + enjoy!   
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