This is a delicious thai coconut soup with chickpeas, red curry, lemon grass and plenty of ginger. A warm, delicious and comforting bowl of creamy soup that won't disappoint.
Lime wedge, pea sprouts, or fresh cilantro leaves,for garnish
Instructions
In a soup pot, heat olive oil over medium heat, and then sauté the shallot, garlic, and ginger for a minute or two, until fragrant and just beginning to turn brown. Then, add the broth and coconut milk, as well as the lemon grass stalk. Turn up the heat slightly, and bring to a steady boil, and allow this to simmer for a couple minutes.
(Optional Step): After the soup has been simmering for a couple minutes, you can strain out the ginger, shallot and garlic bits with a fine sieve if you wish, but I leave them in because I don't mind the texture.
Next, add the carrots and jalapeños, and cook them in the simmering broth until tender. This should take about 10 - 15 minutes. About 5 minutes before the carrots are done, add the chickpeas.
Lastly, just before serving, add the lime juice and red curry paste, and stir until incorporated.
Serve the tom kha with some fresh lime wedge, pea sprouts, or cilantro.