Recently we ventured to a Thai restaurant that served Tom Kah, we'd never had it before so we gave it a try and fell immediately in love. We had also ordered Pho and my kids let me know right away that my Pho was better (swoon), so I then made it my mission to make my own Tom Kah. I've literally perfected my Pho recipe. So I made it a goal to now perfect my Tom Kah. Now I'm not going to lie, having never made it before I wasn't sure what to think, but for the very first time I knocked it out of the park. A few minor tweaks next time and I'm pretty sure we'll have another all time favorite soup in our repertoire. I love how easy this soup was to put together and lets be honest, the Instant Pot....what more can I say!!
Tom Kah
2 (13.5 oz) cans coconut milk (full fat)
6 cups chicken bone broth
2 stalks fresh lemongrass, remove tough outer layer and roughly chop into 1/2 inch pieces
2 large slices of ginger (skin on)
5 garlic cloves crushed (skin on)
2 limes squeezed
4 green onions, sliced (separate green from white)
8 oz mushrooms (I used shiitake, but any type will do)
2 tbsp fish sauce
2 tsp sugar
*for toppings: the green part of the green onion, Thai red chilies, fresh cilantro, more lime juice
1.) Turn IP on to Saute on high. Add lemongrass, ginger, white part of green onion, garlic and saute until fragrant.
2.)Add chicken broth, and lime juice. Close, turn on soup mode to medium (20-25 minutes)
3.) When done vent and strain broth.
4.) Add broth back to IP, then add coconut milk, mushrooms, fish sauce and sugar. Close and turn on soup mode to low (10-15 minutes)
5.) Serve immediately garnished with your favorite toppings
Enjoy and Repeat!
