This Tom Kha Gai soup inspired dish is perfect for a fall or winter night dinner or even a lunch with friends and family.
- 2 tsp coconut oil
- Fresh lemongrass (about a 2 inch piece)
- 1 1/2 tsp red thai curry paste 1/2 thumb fresh ginger
- 1 tsp onion powder
- 1/2 tsp sea salt (or to taste) 2 garlic cloves, minced
- 1 small red jalapeño pepper (or use a mini sweet bell pepper instead to make it less spicy)
- 2 cups vegetable broth
- 4oz button mushrooms (with the stems), sliced
- 2oz shiitake mushrooms (stems removed), sliced
- 1 small/baby bok choy
- 1 can (400mL) full fat coconut milk
- 1 package of Annie Chun’s Organic Udon Noodles (2 servings per package)
- 1/2 lime, the juice
- 1 tsp coconut sugar
- 1/2 handful fresh cilantro
- 1 pinch of freshly ground pepper (optional)
- Thinly slice the lemongrass (remove the outer layer and the ends first) and pepper, mince the garlic and grate the ginger (you can use a nutmeg grater or a small spoon for this).
- Add the coconut oil to a medium-sized pot over medium heat and set a timer for 15 minutes.
- Add the lemongrass, ginger, garlic, curry paste, onion powder, red jalapeño pepper and salt to the pot. Note: if you don’t like your dishes to be too salty or your broth is very salty, only add the salt after taste testing later on.
- Let the spices and condiments cook for 2 minutes (3 if you’re not using a gas stove), then add the broth.
- Increase heat to high to bring the broth to a boil (this should take about 2-3 minutes), then add the sliced mushrooms. Reduce heat to medium and let cook for 7 minutes.
- Slice (or chop) the box choy and add it to the pot with the coconut milk. Bring the heat back up to high, cook for 1 minute, then add the udon noodles and cook for 2 more minutes.
- Remove the pot from heat and mix in the coconut sugar and lime juice.
- Serve with cilantro and freshly ground pepper (and more salt if need be) and enjoy!
Read the blog post above for recipe notes and suggestions for alternative ingredients (including gluten-free options!)