On 21st of June, we celebrated Winter Solstice or the longest night this Winters in the Southern Hemisphere. This commemorates moving from the depths of winters towards warmer weather slowly but surely.
Now there is nothing that a bowl of Hot soup cant fix. Hot Soups loaded with fragrant herbs, aromatics, veggies and proteins are perfect Winter Warmers. To be honest I could eat them all year round.
Thai food is one my most favourite cuisines and Thailand as a place evokes happy and warm memories. The people are extremely friendly, the weather is amazing and the food is lip smacking.
Since I had a few vegetables sitting in my fridge (from a big market shop) which I was keen to utilise, I decided to make a Thai Soup loaded with vegetables and tofu in a coconut milk broth. Just thinking about making the soup instantly warmed me to the depths of my soul. Perfect for Winter Solstice 2017.
One could easily add either seafood or chicken to this soup bowl or make it vegetarian with Tofu or Tempeh. So here is Mumbai 2 Melbourne’s recipe for Thai Soup with Galangal, Chilli & Lemongrass (Sup kạb k̄h̀ā takhịr̂)
Ingredients you need to make the Soup:
For the Soup Base you need
♦ Coconut Milk – 200 ml
♦ Galangal- 1 inch piece (optional can use only ginger if unavailable)
♦ Ginger – 1 inch piece
♦ Garlic – 2 cloves
♦ Chinese 5 spice- 1/2 teaspoon
♦ Bird’s eye Chilli- 2 in number
♦ Lemongrass stalk- 3 inch piece
♦ Vegetarian Oyster Sauce- 1 .5 tablespoon ( or Regular Oyster Sauce)
♦ Fish sauce – 1/2 teaspoon (omit if you are a vegetarian)
♦ Salt to taste
♦ Sugar – 1/2 teaspoon
♦ Hot Chilli Sauce – 1.5 teaspoon
♦ Oil – 1 tablespoon
Other Ingredients needed:
♦ Baby Buk Choy – 1 bunch (or any other Asian greens of your choice)
♦ Brocollini- A few sprigs
♦ Red Onion- 1 in number
♦ Oyster Mushrooms – 100 gms
♦ Mini Roma Tomatoes – a handful
♦ Celery Stem – 1 in number
♦ Tofu – 50 gms
♦ Mung Bean/ Rice Vermicelli noodles – 3 packets
♦ Water- 3 cups
So lets get cooking !!
I usually prep my vegetables, aromatics and protein first before I start making my soup as it saves on cooking time. Start with finely chopping galangal, ginger, garlic, celery stem and birds eye chilli and add it all to a bowl. Take the outer hard layers off the lemongrass stem and smash it finely. Add that to the other aromatics. Next add the oyster sauce, Chinese 5 spice, chilli sauce, salt to taste, sugar and fish sauce to this bowl and mix it well. This is Soup Base ready. Keep it aside to rest for about 10 minutes.
Now slice the red onion, and the bulb of the baby buk choy. Chop the green bits finely. Slice the oyster mushrooms and cube the tofu pieces.
Then cook the noodles as per packet instructions. I have used Mung bean noodles which need to be soaked in hot water for 10 minutes and I do that while chopping the vegetables to save time. Feel free to use any noodles of your choice.
Take a wok, add oil and let it heat, next add the Soup Base and stir for a minute until the raw smell goes away. Next add the onions, the sliced bulb of the baby buk choy and tofu cubes. Let them cook for another minute.
Next add 3 cups of water and let the broth simmer for 5 minutes on medium flame. Now add the rest of the vegetables, cover with a lid and cook for 2- 3 minutes. The idea is to lightly blanch the vegetables without over cooking them.
Finally add coconut milk, and check for salt. Mix and let it simmer for another minute on high flame.
Divide the cooked noodles in bowls and add the soup with equal amounts of veggies and Tofu, top with some more greens and serve piping hot.
Your Thai Soup with Galangal, Chilli & Lemongrass (Sup kạb k̄h̀ā takhịr̂) is now ready. A perfect Winter Pick me up !! I hope you enjoy this soul soothing Soup as much as I did bringing my recipe to you.
Stay Warm and Bon Appetit. Definitely leave me your feedback in the comments below.
Recipe Photography & Styling – Sharvari Paivaidya Mehan