Vegetarian Tom Ka

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup coconut milk
• 3 cups vegetable stock
• 1 stalk lemongrass, chopped
• 1 inch fresh gingerroot or 1 inch galangal
• 3 kaffir lime leaves
• 1 cup cauliflower
• 2 tablespoons light soy sauce
• 1 teaspoon sugar (optional, i don't add it) (optional)
• 4 small chilies, crushed (or more)
• 2 tablespoons lemon juice
• cilantro

Recipe

• 1 heat the coconut milk with lemongrass, galangal, kaffir lime leaves, soy, chilis, sugar and stock.
• 2 simmer with the lid on the pot ten minutes and strain.
• 3 put strained soup base into.
• 4 simmer until cauliflower is al dente.
• 5 remove from heat and lemon juice.
• 6 stir once, place in bowls and garnish with cilantro.
• 7 (optional) pour a teaspoon of sesame chili oil on top for more kick.
• 8 *i am lucky enough to have a kaffir tree but if you cannot find kaffir leaves use lemon leaves (meyer lemon works well) or lime zest as a last resort.
• 9 **cauliflower is used in the book and works wonderfully with this soup but i like to mix it up and use mushrooms, tofu, tomatoes, water chestnuts, bell peppers, and even vermicelli noodles.