I love Thai food. If I had to pick one cuisine to eat for the rest of my life, it would be Thai. My massage therapist said that lemongrass is good for joints and since I’m nursing a knee sprain, I thought I should have a big dose of lemongrass. I found this recipe and technically I think if the soup has coconut milk in it, then it’s a Tom Kha instead of a Tom Yum. I don’t care, though. It was delicious!
My Tweaks: I didn’t have Kaffir Lime leaves, so I used lime zest, bay leaf and lemon thyme as suggested here. I added some tamarind to the stock and used palm sugar instead of brown sugar. I omitted the basil and tofu and added one large sliced onion, peas, yellow bell pepper and napa cabbage. I also added lots of spice: Sriracha, crushed red pepper, fresh serrano pepper and togarashi. I like rice in my soup, so I served it with some left over steamed rice in the bottom of the bowl.