A lovely Thai soup that intermingles lemony, spicy, and creamy flavors.
Early last year I had the chance to go to Vegfest in Seattle. It is a food festival for vegans and vegetarians, and they are held all over the country. Chances are, if you live in the United States, there’s one not too far from you. It’s fun because you get to sample a lot of food products from well-known brand names, buy cookbooks, get freebies, and attend cooking demos.
While there, I attended a handful of cooking demos presented by PCC, a local co-op with locations in and around Seattle (very similar to Whole Foods, but smaller and member-focused – although anyone can shop there). I learned some interesting new techniques for cooking, as well as some inspiration for what to make next in my kitchen.
One of the demos showed us how to make a Thai coconut ginger vegetable soup, or Tom Kha Ja. It’s a lovely soup with some really interesting flavors and textures intermingling – lemony, spicy and creamy. The nice thing is that you don’t have to use the vegetables listed in this recipe if you don’t want – you can use whatever is on hand or others that you might prefer. The only things that I would recommend not skimping out on are the lime leaves (or lime peel), lemongrass (if you have it available in your grocery store), ginger, and of course, coconut milk. There are a few other key ingredients, but those really set the tone for supporting flavors.