Shrimp Tom Kha With Broccoli Noodles
Ingredients
Directions
Ingredients
4 c
low-sodium chicken broth
1
inch fresh ginger or galangal, peeled and sliced
0
zest of 1/2 lime
15 oz
canned coconut milk
2 c
broccoli florets
2
broccoli stems, spiralized with blade C, noodles trimmed
1
lemongrass stalk, roughly cut into 2-inch pieces
12 oz
mushrooms (cremini or button), stemmed and sliced
10 oz
shrimp, peeled or deveined
1.5 tbsp
fish sauce
1.5 tbsp
lime juice
4
hot red chiles, thinly sliced
0.25 c
cilantro leaves, for garnish
Shrimp Tom Kha With Broccoli Noodles
Galangal is a common ingredient in Thai food that’s similar in look to ginger but extra fiery in taste. If you can’t find it or prefer your tom kha with less heat, ginger will work just fine.
Also see: Inspiralized: Ali Maffucci Finds Freedom in a Vegetable Slicer
4 servings
- Combine the broth, ginger, and lime zest in a medium saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer for 10 minutes.
- Add the coconut milk, broccoli florets, broccoli noodles, lemongrass, and mushrooms and return the heat to medium. Cook for 5 minutes or until the mushrooms are softened. Add the shrimp and cook until pink, opaque, and completely cooked through, 3 to 5 minutes.
- Stir in the fish sauce and lime juice. Remove the pan from the heat, discard the lemongrass, and divide the soup among four bowls. Garnish with the red chile slices and cilantro.
Excerpted from “Inspiralize Everything,” copyright © 2016 by Ali Maffucci. Photographs by Evan Sung. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
