On a grey, Seattle Saturday, marking the beginning of the month which brings the first day of spring, rather than feeling disheartened and glum, make a warm soup that takes your tastebuds to a Thai beach!
Easiest Tom Kha Soup
What you will need:
14 ounces (420 ml) can full-fat Thai coconut milk
2 cups (475 ml) vegetable stock
1 inch piece of ginger, peeled, halved and sliced
7 sliced white button mushrooms
Juice of 3/4 lime (more to taste)
A splash of soy sauce
1/3 fresh jalapeño, sliced into rounds
Chopped cilantro for garnish
What you will do:
1. In a pot over medium heat, combine the coconut milk, vegetable stock, jalapeño and ginger. Bring the liquid to a boil then reduce heat to a simmer.
2. Add the mushrooms, soy sauce and lime juice. Simmer until ingredients are soft, about five minutes.
3. Top with fresh chopped cilantro for garnish. Serve!
Optional variations: Add cleaned, diced chicken breast, shrimp or tofu before adding the mushrooms and simmer until cooked through.