Tom Kha Veggie Soup, Thai Coconut Soup with veggies

Ingredients

• 2 inch piece Galangal
• 2 stalks Lemon Grass
• 6-7 Kaffir Lime Leaves
• 1 Cup Water (250 ml)
• Half a Red Capsicum, diced
• Half a Greed Capsicum, diced
• 5 Thai Red Chillies, chopped
• 5 Spring Onions, chopped, white bottom part only
• 1 cup Cabbage, chopped
• 1 big Carrot, chopped
• 150 ml Canned Coconut Milk
• 1 teaspoon Salt
• 5 Spring Onions, green part only
• 3 sprigs Coriander Leaves, chopped
• 2-3 Kaffir Lime Leaves, torn to pieces

Instructions

1. 1

   Add in the chopped galangal, crushed lemon grass and crushed kaffir lime leaves along with a cup of water. Cook for 2 whistles on medium flame. Remove from heat and wait for the pressure to settle naturally.

2. 2

   Remove the cooked ingredients using tongs or strain in a colander.

3. 3

   Add in the veggies and salt to the strained broth and cook in the pressure cooker. Cook for 2 whistles on medium flame. Remove from heat and manually remove the the pressure using a spoon or a fork.

4. 4

   Add in the coconut milk, spring onion, coriander leaves and simmer for a minute. Coconut milk should not be boiled for a long time. Just a mere simmer is enough. Remove from heat and garnish with coriander leaves and kaffir lime leaves.

5. 5

   Serve hot as a soup or as a side dish with rice.