Coconut Galangal Soup

Coconut Galangal Soup or Tom Kha Taohoo
Serve 4 persons.

Ingredients:

• 150 grams semi-hard white tofu
• 1 cup coconut cream
• 2 cups coconut milk
• 7 slices young galangal
• 1 stalk lemongrass, cut into 1-inch-long pieces and bruised
• 4 kaflir lime leaves, torn
• 3 tablespoons light soy sauce
• 1 tablespoon sea salt
• 2 and 1/2 teaspoons sugar
• 2and 1/2 tablespoons lime juice
• 100 grams straw mushroom, halved
• 150 grams angel mushroom, torn
• 9 hot chilies, crushed
• 1 teaspoon oil reserved from vegetarian roasted chili paste
• kaffir lime leaves, diagonally sliced Iemongrass and coriander sprig for garnish

Coconut Galangal Soup :  ต้มข่าเต้าหู้

Preparation

1. Bring a pot of water (with small amount of salt) to the boil over high
heat. Cook tofu until floated to the surface (its texture will become firm
and chewy). Remove and cut into pieces.

2. Combine coconut cream and coconut milk in a soup pot and boil over
medium heat. When boiling, add galangal, lemongrass and kaffir lime
leaf.   When it boils again and smells fragrant, add cooked tofu.   Season to
taste with light soy sauce, salt, sugar and lime juice.  Cook until the tofu is
tender, then add straw mushroom and angel mushroom.  Continue
cooking until everything is done, stir in hot chili and oil reserved from
vegetarian roasted chili paste. Turn offthe heat.

3. Dip out into a serving bowl and garnish with kaffir lime leaves,
lemongrass and coriander sprig. Enjoy while hot.