Tom Kha Noodle Soup

0

This recipe is so easy to make and/or modify to almost anyone’s dietary needs.

For the gluten free person, use vegetables as noodles.  Watch the type of miso you use – there are gluten-free versions available.  Use tamari instead of soy sauce.  This will also work for the vegan and vegetarian although you won’t have to worry so much about the miso and the soy sauce.

For someone who needs/wants meat, why not add meat broth instead of water to your coconut.  Additional pieces of meat or meatballs can be added to the noodle bowl to really ‘meatify’ the dish

 

Tom Kha Noodle Soup

Yield: 2 servings

Tom Kha Noodle Soup

Ingredients

  • For the broth:
  • 1 cup organic dried coconut
  • 2 cups water
  • 1 tablespoon miso
  • Small chunk of peeled ginger (more if you love ginger)
  • Juice of 1-2 limes
  • 1 teaspoon lemongrass powder (if you have it)
  • 1 teaspoon red chili flakes
  • 1 teaspoons nama shoyu, tamari, liquid aminos or soy sauce
  • Variations:
  • Instead of water, you can use coconut water or meat or vegetable broth. You could also use coconut milk for more creaminess
  • Fresh Thai chili can be used instead of or with the red chili flakes, depending on the level of heat you want
  • 1-2 Kaffir leaves can be added to the broth for more lemon taste
  • For the noodle bowl:
  • 1-2 zucchini, parsnip or other squash for noodles
  • 1-2 carrots for noodles
  • 10 mushrooms, cleaned and sliced
  • 1 small bunch of chopped cilantro
  • 1 cup chopped tomatoes (optional)
  • 1/2-1 cup crushed peanuts or cashews (optional)

Instructions

  1. For the broth:
  2. Add the coconut and water to a high speed blender and blend it until it starts to get warm
  3. Add the rest of the ingredients to your coconut milk and blend it again until it gets warm
  4. Variation:
  5. If you don't have a high speed blender to do the warming, you can use a dehydrator, oven or stove top to make the soup warm. If this is the case, I would assemble the complete soup except for the garnishes and warm it to the desired temperature
  6. For the noodle bowl:
  7. To make the 'noodles' you can julienne by hand or use a julienne peeler, spiralize the vegetables with a machine, grate or use a food processor to shred or grate
  8. If you use non-vegetable noodles such as rice vermicelli or any pasta choice, precook the noodles according to the package instructions.
  9. Divide the 'noodles', mushrooms, and cilantro evenly into two bowls
  10. Pour the warm broth over the noodle/vegetable mixture
  11. Garnish with the chopped tomatoes and nuts
  12. Variation
  13. This soup can be served as a totally raw dish, warmed slightly in a dehydrator or oven or cooked to piping hot .
https://www.thekitchendiplomat.com/2013/06/24/tom-kha-noodle-soup-2/