Zucchini Noodle Tom Kha

Ingredients

• 13.5 oz can Coconut milk (full fat)
• 2 cups Vegetable broth
• 1 2-inch piece Galangal (sliced into rounds)
• 2 stalks Lemongrass (bruised and cut into 2-inch pieces)
• 3 tablespoons Fresh lime juice
• 2 tablespoons Soy sauce or Tamari
• 1 cup Mushrooms (shiitake or button, sliced)
• 2 medium Zucchini (spiralized into noodles)
• 2 pieces Thai bird's eye chilies (crushed)(optional)
• 0.25 cup Fresh cilantro (chopped)

Instructions

1. 1

   In a large pot, combine the vegetable broth, coconut milk, galangal, and lemongrass over medium heat.

2. 2

   Bring the mixture to a gentle simmer, being careful not to let it reach a rolling boil to prevent the coconut milk from curdling.

3. 3

   Add the sliced mushrooms and crushed chilies to the pot and simmer for 5 to 7 minutes until the mushrooms are tender.

4. 4

   Stir in the soy sauce and lime juice, then taste the broth to ensure a balance of creamy, sour, and salty flavors.

5. 5

   Add the spiralized zucchini noodles to the pot and cook for only 1 to 2 minutes until they are just slightly softened.

6. 6

   Remove the pot from the heat immediately to prevent the zucchini from becoming mushy and releasing too much water.

7. 7

   Discard the lemongrass stalks and galangal pieces before serving if desired, or simply instruct guests to eat around them.

8. 8

   Ladle the soup into bowls and garnish generously with fresh cilantro and additional lime wedges.