Veg Tom-Kha Gai (Thai Soup)

We generally think of soups when we want to eat something healthy, or just need a tasty appetizer. And though Tomato soup has always been my favourite, another one that comes really close is the Tom-Kha Gai - a vegetarian Thai soup based in coconut milk that has Asian herbs and spices to impart a delicate tangy and spicy flavor. I'm sure people who've been to Thai restaurants must have tried this one; we always order a large family-size bowl of Tom-Kha Gai which forms a major part of my Thai meal:) This soup is easy to make, but it does use specific herbs so I'd advise you to plan for it and visit asian grocery stores (or even the asian foods section in supermarkets) to get all the ingredients in advance. But believe me, your efforts will surely pay off when you taste this delicious soup!

Ingredients
1 cup coconut milk
2 stalks of lemon grass (fresh or frozen)
1 cup vegetable stock (or water)
2 tbsp lime juice
4-5 Lime leaves (available in grocery stores, asian food section)
2-3 serrano chillies (or regular green chillies)
1 tsp sugar
3-4 slices of Galangal (you can use ginger as an alternative, but Galangal gives the best flavor, so try to buy it if you can )
1/4 cup cilantro- chopped
1/4 cup soft fresh tofu - cubed
7-8 pieces baby corn - cut in half
2-3 pieces broccoli (optional)
1/4 cup carrot - diced or shredded
3-4 button mushrooms (or any variety you like) - diced in small pieces

Method
Use only the bottom white part (about 6 inches of the stalk part) of Lemongrass and discard the woody grass part of it. With the flat side of a ladle or a butcher's knife, pound and mash the lemongrass so it releases the flavor. Cut into 2 inch segments.

Put the vegetable stock in a pot and bring to a boil. Toss the galangal, lemongrass, sugar, and lime leaves into it. Simmer for 5-7 mins till it gives out an aroma. Add the coconut milk and chillies, and simmer for another 5 minutes. Finally, add all the veggies, baby corn and mushrooms and cook till they are boiled and soft.

Turn off the heat, add lime juice and garnish with coriander leaves. Adjust salt and lemon to your taste. It should be flavorful and tasty, with lemongrass and coconut milk imparting the maximum flavor, followed by galangal, chillies, lime juice, sugar and coriander. Serve hot and let yourself be carried into the exotic flavor of the Asian Thai cuisine!!

This goes straight to Kalyn's Kitchen to add flavor to her 2-year anniversay WHB Event!!