A study in balance, much like Bonterra Cabernet Sauvignon, Thai tom kha is the warming dish we crave this time of year. Coconut milk lends this soup it’s hallmark creaminess while galangal, lemongrass, and makrut lime leaves add an aromatic punch. It’s the rich, creamy, coconut-y, and intoxicatingly fragrant antidote to chilly fall evenings at home. Spicy, sour, slightly sweet. We can’t get enough.
Try your hand at crafting this comforting soup at home, or support your local Thai restaurant and order takeout (we won’t tell).
Instructions
Here are a few tips for adapting and enjoying your favorite tom kha recipe:
Protein: Commonly made with chicken (tom kha gai), swap out chicken, and chicken stock for hearty mushrooms or tofu and veggie stock for a veggie-friendly twist. Or, go the seafood route and opt for shrimp and fish stock instead.
Serving: Serve alongside a glass of Bonterra Cabernet Sauvignon and rice.
For Next Time: Got leftover aromatics like lime leaves or lemongrass? Save these ingredients and freeze to easily thaw and add to your next delicious batch of tom kha or another recipe.
