Thai Coconut Soup Shooters (Tom Kha)

Ingredients

• 2 cups Coconut milk (full-fat)
• 2 cups Vegetable broth
• 2 slices Galangal (or ginger)
• 2 stalks Lemongrass
• 4 leaves Kaffir lime leaves
• 4 oz Mushrooms
• 2 tablespoons Lime juice
• 2 tablespoons Fish sauce (or soy sauce for vegan)
• 1 small Red chili (optional)
• 2 tablespoons Cilantro (for garnish)

Instructions

1. 1In a large heavy-bottomed pot, combine the 2 cups of full-fat coconut milk and the 2 cups of vegetable broth. Add the 2 slices of galangal (or ginger), the 2 stalks of lemongrass, and the 4 leaves of kaffir lime leaves. Heat this mixture over medium heat until it just begins to bubble gently around the edges, about 5 to 7 minutes. Do not let it come to a rolling boil.
2. 2Add the 4 oz of mushrooms and the 1 small red chili (if using) to the pot. Continue to simmer gently over medium heat for 10 minutes, allowing the flavors to meld. The liquid should be steaming but not boiling vigorously.
3. 3Remove the pot from the heat. Stir in the 2 tablespoons of lime juice and the 2 tablespoons of fish sauce (or soy sauce for vegan).
4. 4Carefully pour the soup through a fine-mesh sieve set over a clean bowl or another pot. Press gently on the solids in the sieve to extract as much liquid as possible, then discard the solids (galangal, lemongrass, lime leaves, and chili if used).
5. 5Pour the strained soup into shot glasses or small cups, filling each about three-quarters full.
6. 6Garnish each shooter with a sprinkle of the 2 tablespoons of cilantro. Serve the Thai coconut soup shooters warm.

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