Tom Kha Soup with Corn

This is recipe is a combination of 

Seonkyoung Longest's online recipe and one from Victor Sodsook's True Thai cookbook

It's mainly for the flavors of the soup broth, the protein is up to you!

tom kha soup

INGREDIENTS

• 2 cups broth (chicken, veg, seafood, etc)
• 1 tbsp minced or 1 large OR 2 small lemongrass, pounded
• 2 oz ginger, minced OR galangal, pounded
• 2 medium or 4 small shallots, diced OR 1 small onion

• 2 tsp brown OR palm sugar
• 2 tbsp fish sauce
• 1 can (13.5 oz) coconut milk
• 1 large tomato
• (5 oz mushrooms - suggested: oyster or beech mushrooms but you can use your favorite mushrooms) [didn’t use]
• 6 kaffir lime leaves
• 1 to 3 Thai chilies, pounded OR 1 tbsp red pepper flakes
• 1 tbsp tamarind paste

• 1 lb shrimp and/or fish OR tofu
• 1 15oz can corn [my nontraditional addition, inspired by NEP Cafe]

• Handful cilantro, chopped
• 2 green onions, chopped
• 1/4 to 1/3 cup freshly squeezed lime juice (approximately 2 to 3 limes)

INSTRUCTIONS

1. Pour broth into a wok or medium size pot. Add lemongrass, ginger and shallots. Bring it to boil over medium high heat
2. Add palm sugar, fish sauce, coconut milk, tomatoes, mushrooms, lime leaves, chilies, tamarind pastes. Stir gently and bring it to a light simmer, then reduce heat to medium and gently simmer for 6 minutes 
3. Add protein, simmer until cooked
4. Add green onion and cilantro. Turn off heat. Lastly, add lime juice. 1/4 cup if you like more creamier soup and 1/3 cup if you want more tangy flavor in your soup. Stir gently one last time and serve with warm cooked jasmine rice! Enjoy!