Tom Kha

Tom Kha recipe - The Cook's Pantry

RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

 

INGREDIENTS :

  • 250ml Coles coconut cream
  • 400ml Massel Liquid Chicken stock
  • 250gm oyster mushroom
  • 200g cherry tomatoes, halved
  • 1 stalk lemongrass, white part only, finely grated
  • 1 inch piece galangal, peeled, finely grated
  • 1 inch piece ginger, peeled, finely grated
  • 2 birdseye chillies, finely chopped
  • 5 kaffir lime leaves, deveined, chiffonade, extra to garnish
  • 2 Tbsp. fish sauce
  • 1 Tbsp. lime juice
  • ½ tsp. palm sugar
  • 1 bunch coriander, extra to garnish
  • Salt

METHOD :

  • Add coconut cream and chicken stock to a large pot and bring to a boil over medium-high heat. Add lemongrass, galangal, ginger, chilli and ½ of the kaffir lime to coconut broth. Reduce to a simmer and cook to infuse flavours for 5 minutes. Add cherry tomatoes.
  • Add fish sauce, lime juice, palm sugar and a pinch of salt and mix through. Taste and adjust seasoning if required.
  • Tear the mushrooms and add to the soup.
  • Divide into serving dishes and garnish with remaining kaffir lime and coriander. Serve immediately.

Related Recipes

Mushroom and Caramelised Onion Tarts

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 brown onion, finely sliced 150gm Swiss brown mushrooms Salt and pepper 4 spring fresh thyme 100gm baby spinach 60gm Zoosh French Onion Dip 1 Tbsp...

One Pan Quinoa

RECIPE BY: Olivia Wells SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup Coles White Grain Quinoa  2 cups water 1 brown onion, diced 1 Red capsicum, deseeded and diced 1 green capsicum, deseeded and diced 1 tin corn or fresh corn 1 tin black beans  1 head broccoli  1 tin...

Traybake Dinner

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 red onions, sliced into wedges 4 carrots, peeled and halved lengthways 3 parsnips, peeled and halved lengthways 200g Brussel sprouts, halved (or quartered if very large) 3 cloves garlic, peeled and...

Fried Olives with Lemon-Herb Mayonaise

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 20 large Coles green feta stuffed olives 1 cup plain flour 4 eggs, beaten 4 cups panko breadcrumbs Cobram Estate Light olive oil for deep frying LEMON-HERB MAYONNAISE: ¾ cup ZoOSh whole egg...

Rosemary and Fennel Flatbreads (Lavosh)

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 230gm plain flour 1 tsp Bi Carb soda 125ml water 75ml Cobram Estate Classic Extra Virgin Olive Oil, plus extra 1 Tbsp chopped fresh rosemary 1 Tbsp Coles fennel seeds Salt   METHOD: Set oven to 220C and...

Spring Risotto

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 200g Arborio Rice 1L Massel Liquid Vegetable Stock 1 Onion, diced 2 Garlic Cloves, rougly chopped. 100mLs Chardonnay 150g Peas 150g Green Beans, chopped 150g Snow Peas, chopped 150g Celery, diced 3...

Print Friendly, PDF & Email