Leftover Lover

Thai Tom Kha Soup

Coconut and lemongrass soup that uses up odd vegetables.

dinner 25 min 4 servings
gluten-free
Thai Tom Kha Soup plated and ready to serve
Photo: Photo by UNDO KIM on Pexels / Pexels
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Ingredients

  • 2 cup coconut milk
  • 2 cup stock
  • 1.5 cup mushrooms
  • 1 tbsp ginger
  • 1 piece lime

Instructions

  1. 1

    Simmer stock with lemongrass, ginger and lime leaves.

  2. 2

    Add coconut milk and mushrooms.

  3. 3

    Stir in leftover vegetables or chicken.

  4. 4

    Season with lime juice and chilli.

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Store it

Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.

Freeze it

Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.

Reheat it

Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.

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