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.