+GF
Thai-style tom kha is a soup spiced with chiles, coconut milk, lime juice, eggplant and mushrooms. An impressively aromatic soup that is thrown together quickly, it can be made in batches and enjoyed throughout a busy week. —MR
SERVES 4 TO 6
½ large eggplant (or 1 Japanese eggplant)
Handful cherry tomatoes
1 cup (75 g) any mushrooms
1½ cups (355 ml) low-sodium vegetable broth 1 (14-oz [414-ml]) can full-fat coconut milk
1 red pepper or chile, chopped, or pinch of red pepper flakes (optional)
1” (2.5-cm) piece fresh ginger, peeled and thinly sliced (or galangal, if you can find it)
2 lemongrass stalks
Juice of 2 limes
1 tbsp (12 g) coconut sugar
Sea salt, to taste
2 handfuls of fresh cilantro
Cube the eggplant into small bite-size pieces. Then slice the cherry tomatoes and mushrooms into half-size pieces. Bring the veggie broth to a boil in a large Dutch oven over high heat. Once it’s boiling, turn the heat down to a simmer and add the coconut milk, eggplant, pepper and ginger slices.
Take the bottom of a cup and smash down the lemongrass stalk; this helps to release the flavors. Now cut the lemongrass into 1-inch (2.5-cm) pieces, and add it to the broth as well. Once the eggplant is almost fully cooked, about 15 minutes, toss in the mushrooms, cherry tomatoes, lime juice, sugar and a pinch of salt, and let this simmer for about 10 minutes. Once the veggies have fully cooked, stir in the cilantro. Remove the lemongrass stalks and ginger slices from the soup, serve it in bowls and enjoy!
*SEE PHOTO INSERT