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–+ servings

Brown Rice Mushroom Tom Kha with Lemongrass

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Rett Soup
Kategori Thai
serveringsstørrelse 4 people

Ingredienser
  

  • 1 cup uncooked brown rice
  • 8 ounces mushrooms, sliced
  • 2 stalks lemongrass, bruised
  • 1 can (14 oz) light coconut milk
  • 4 cups vegetable broth
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 2 limes, juiced
  • 1 Thai chili, thinly sliced
  • 1 shallot, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • Salt to taste

fremgangsmåte
 

  • Cook the brown rice according to package directions and set it aside.
  • In a large pot, combine the vegetable broth, bruised lemongrass stalks, minced ginger, minced garlic, and sliced shallot. Bring the mixture to a simmer over medium heat.
  • Add the sliced mushrooms and cook for 5 minutes until they soften.
  • Pour in the light coconut milk and let the soup simmer gently for 5 more minutes without boiling.
  • Remove and discard the lemongrass stalks. Stir in the lime juice, sliced Thai chili, and salt to taste.
  • Divide the cooked brown rice among four bowls and ladle the soup over the top.
  • Sprinkle each bowl with chopped cilantro just before serving.

merknader

Bruise the lemongrass stalks thoroughly with the back of a knife so the flavor releases into the broth. If the soup tastes too tart after adding lime juice, balance it with a pinch more salt. Leftovers store in the fridge for three days and reheat best on low heat while stirring to keep the coconut milk smooth.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Saucepan, Knife, Cutting board