Tom Kha

Ingredients Serving: 3 - 4

- 1 package of rice noodles

- 4 cups vegetable broth

- 2 stalks of lemongrass, bruised and sliced

- 3 or 4 Kaffir lime leaves

- 3 inch piece of ginger, peeled and chopped

- 2 shallots, finely chopped

- half a package of mushrooms

- 3 Thai chilies, thinly sliced (save some for topping)

- 1 can of full-fat coconut milk

- cherry tomatoes ( mixed colors), halved

-1lime, juiced

Toppings

- Fresh cilantro

- Thai chilies

- jalapeño

- lime

Instructions

1. In a large pot combine the vegetable broth, lemongrass ( gently bend it several times to "bruise" it, its helps release/enhance the fragrance and flavor), lime leaves (tear the edges of the leaf to release/enhance flavor), ginger, shallot and Thai chilies and bring to a boil. Reduce the heat and simmer for 20-30 minutes.

2. While the broth is simmering, make the rice noodles according to package. Once cooked drain and rinse under cold water and sit aside.

3. After the broth is done simmering, strain the solid ingredients and return the broth to the pot. Now add the rice noodles, mushrooms, cherry tomatoes, lime juice and coconut milk and simmer for another 5-7 minutes. Taste the soup to adjust flavors if desired.

4. Divide into bowls and sprinkle fresh cilantro on top with the remaining Thai chilies and enjoy!