📝 About This Recipe
This refreshing soup is a sophisticated play on Southeast Asian flavors, blending the creamy richness of coconut milk with the vibrant, zesty punch of fresh lime. Inspired by the aromatic profiles of Tom Kha, this version is served chilled to provide a cooling reprieve on a warm afternoon. It is a perfect balance of sweet, sour, and a hint of heat, making it an unforgettable starter for a summer dinner party.
🥗 Ingredients
The Aromatic Base
- 2 cans Full-fat Coconut Milk (14 oz each, do not use light coconut milk)
- 1 cup Vegetable Stock (high quality, low sodium)
- 2 stalks Lemongrass (bruised and cut into 2-inch lengths)
- 1 inch piece Galangal or Ginger (peeled and sliced into rounds)
- 4 leaves Kaffir Lime Leaves (torn slightly to release oils)
The Flavor Finishers
- 1/4 cup Fresh Lime Juice (about 2-3 juicy limes)
- 1 tablespoon Lime Zest (finely grated)
- 1 tablespoon Agave Nectar or Honey (to balance acidity)
- 1 tablespoon Fish Sauce or Light Soy Sauce (for umami depth)
- 1 piece Thai Bird's Eye Chili (seeded and minced very finely)
Texture and Garnish
- 1/2 cup English Cucumber (finely diced for crunch)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Fresh Mint (chiffonade)
- 2 tablespoons Toasted Coconut Flakes (unsweetened)
- 1 teaspoon Chili Oil (for drizzling)
👨🍳 Instructions
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1
In a medium saucepan, combine one can of coconut milk, the vegetable stock, bruised lemongrass, galangal slices, and kaffir lime leaves.
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2
Bring the mixture to a gentle simmer over medium heat. Do not let it reach a rolling boil, as this can cause the coconut milk to separate.
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3
Simmer for 8-10 minutes to allow the aromatics to deeply infuse the liquid. The kitchen should smell intensely of citrus and ginger.
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4
Remove the pan from the heat and stir in the second can of coconut milk. This helps cool the mixture down and preserves a fresh coconut flavor.
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5
Strain the mixture through a fine-mesh sieve into a large glass bowl, discarding the woody aromatics (lemongrass, ginger, lime leaves).
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6
Whisk in the lime juice, lime zest, agave nectar, fish sauce (or soy sauce), and the minced Thai chili.
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7
Taste the base. It should be bright and tangy. If it is too tart, add a touch more agave; if too rich, add another squeeze of lime.
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8
Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or until completely chilled. For best results, chill overnight.
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9
Once chilled, give the soup a vigorous whisk to recombine any coconut fats that may have solidified at the top.
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10
Ladle the cold soup into chilled bowls or wide-rimmed glasses.
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11
Top each serving with a tablespoon of diced cucumber, a sprinkle of cilantro, and mint.
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12
Finish with a few toasted coconut flakes and a tiny drizzle of chili oil for a professional, colorful presentation.
💡 Chef's Tips
Always use full-fat canned coconut milk; the boxed or refrigerated 'beverage' versions lack the necessary body for a creamy soup. If you can't find galangal, fresh ginger is a suitable substitute, though galangal offers a more pine-like, floral aroma. To bruise lemongrass, hit it with the back of a heavy knife or a rolling pin until it splits; this is crucial for releasing the essential oils. For a perfectly smooth texture, you can blend the soup after the infusion stage and then strain it again. Adjust the heat by leaving the chili seeds in if you prefer a spicier kick, or omit the chili entirely for a mild version.
🍽️ Serving Suggestions
Pair with a crisp, dry Riesling or a chilled Sauvignon Blanc to complement the lime acidity. Serve alongside grilled shrimp skewers seasoned with garlic and turmeric. Accompany with crispy rice crackers or toasted sourdough rubbed with a clove of raw garlic. A side of green papaya salad provides a wonderful textural contrast to the creamy soup. For a dessert-like twist, serve in small shot glasses as a palate cleanser between courses.