Tom Kha is a classic Thai soup. My version has seafood dumpling, but no gluten. Loaded with vegetables and a hint of red curry, the Coconut soup comes together in just 30 minutes. I use shrimps and a white fish, and the result is as satisfying as it is delicious, also gluten and dairy free, both.
Ingredients
For the soup
DUMPLINGS
Tools
~Blender
~Food Processor
Steps
Prepare the soup
Build the aroma:
1~Melt the coconut oil with the onion and sauté for about 5 minutes until fragrant. Add the minced garlic and cook a few more minutes, then deglaze with sherry.
2~Mix in the red curry and sugar and let it cook until very fragrant.
3~ Pour the coconut milk, broth into the pan, followed by the ginger, lemongrass, fish sauce, lime, green onions, cilantro.
4~Lower the simmer and cook about 20 minute while you prepare the dumplings.
For the dumplings:
In the bowl of a food processor fitted with a metal blade, pulse white fish until it flakes apart. After that, add the shrimps and pulse until coarsely chopped. Incorporate all the remaining ingredients until you get a cohesive mass.
With OILED HANDS form balls of about 1 Tbs with the fish mixture.
Subsequently, place them onto a waxed paper or foil lined sheet.
Place the warm Thai soup into a blender and process until silky smooth.
Finally, bring the TomKha back to a simmer over high heat, then drop the dumplings and reduce the heat.
Cook Thai soup and the dumplings for about 7 to 10 more minutes. Ladle the Tom Kha into 4 cup sized bowls and garnish with cilantro and lime.
Serve hot.
Because of the fish components, the soup should be consumed the same day it’s cooked or the following.
Varied doses for servings