Thai Coconut Green Curry and Lemongrass Soup (Gai Tom Kha)

Serve 4

1 Tbsp Olive Oil
1 Tbsp minced Galangal or 1/2 Tbsp dried Galangal flakes
1 lemongrass stalk, finely chopped
4 Cups vegetable broth
1 can coconut milk (about 15 oz)
3 Kaffir Lime leaves
1 Cup fresh baby corn, chopped (canned will work, just give them a good rinse)
1 Cup Shiitake mushroom caps, chopped
1/2 lb extra firm tofu, cubed
1 broccoli crown, chopped
juice of 1/2 lime
3 Tbsp Thai Coconut Green Curry Blend
Salt, to taste
Crushed Red Chili Flakes, to taste
2-3 scallions, chopped
1/4 Cup fresh cilantro, finely chopped


Soak dried Galangal and Kaffir Lime leaves in warm water, allowing to re-hydrate for at least 20 minutes. Remove pieces from water and shake off excess liquid before setting aside.

Heat olive oil over medium heat, in a broad-bottomed saucepan or stock pot. Add chopped lemongrass and galangal, and saute mixture for about two minutes.  Stir in vegetable broth, coconut milk and Kaffir Lime leaves. Raise heat to medium-high and bring mixture to a boil, before lowering heat to a simmer. Add fresh add baby corn, green curry seasoning, and shiitake mushrooms.

Allow mixture to simmer, uncovered, for about 20 minutes (or until shiitakes have become tender, and the baby corn is barely tender – but still crisp).  Add broccoli, tofu, crushed red chile flakes and fresh lime juice.  Allow curry to simmer another five minutes, or until broccoli is tender.

Serve curry immediately in individual bowls, topped with chopped scallions and fresh cilantro.  Can be served with either white or sticky rice.

Adapted from this source.