Tom Kah Gai

Tom Kah Gai Recipe

By lunaysol Published: September 19, 2021

Ingredients

• 3 stalk lemongrass
• 3 cup veggie broth
• 1/4 c fish sauce or soy sauce
• 1 tbsp sweetener
• 1 2inch piece ginger of galangal peeled and thinly sliced
• 6 kaffir lime leaves
• 1 shallot
• 1-1.5 block tofu
• 1 carrot chopped
• 3 c mushrooms chopped
• 1 can unsweetened coconut milk
• 3 tbsp lime juice
• 1/4 c cilantro chopped for garnish
• 1/4 c thai basil chopped for garnish

Instructions

1. Preheat slow cooker. On a cutting board, using the side of a chef’s knife, lightly smash lemongrass. Combine lemongrass, broth, fish/soy sauce, sugar, galangal, lime leaves, shallot,(optional chilis), tofu, and mushrooms in the slow cooker. Cover and cook on high about 2 1/2 hours (or on low for 5 hours).
2. Add coconut milk and carrot, and cook on high 30 minutes longer (or on low for 1 hour). Stir in lime juice, cilantro, and scallion. Top with cilantro and basil.

• Course: Soup