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Mayo Family Winery

“Tom Kha Gung”, Soup

Paired expertly with our 2021 Vagabond, Sonoma County.
Ingredients
  • 12 cups Vegetable or Chicken Stock
  • 4 ozs Galangal (and/or Ginger), Peeled, Coined
  • 2 ea. Onion, Julienned
  • 20 ea. Kaffir Lime Leaves
  • 4 ea. Lemongrass Stalks, Peeled, Smashed
  • 1 bunch, Cilantro Stems, Leaves Reserve for Garnish
  • 4 ea. Carrots, Peeled, Diced, Divided
  • 1 lb Mushrooms, Stems Reserved
  • 3 3/4 cups Coconut Milk
  • 4 tbsps Fish Sauce
  • 8 tbsps Lime Juice
Directions
  1. Place the first 5 ingredients, half the carrots, and the mushroom stems in a stock pot and bring to a boil, then reduce to a simmer.  Simmer for 15-20 minutes, then strain out the solids and return the broth to the stock pot.
  2. Add the coconut milk, fish sauce, and lime juice, and taste for seasoning; adjust as needed.
  3. Optional:  Garnish with Shrimp, Cilantro, Bean Sprouts, Green Onion.
  • Recipe Date: December 3, 2023
  • Serving Size: 24
  • Cook Time: 00:50:00
  • Difficulty: Medium
  • Measurements: Imperial (US)