Thai Tom Kha Soup

I love Thai food esp with lemon grass / Lime/ Lemon leaves. It gives really good flavour to the dish. I am not a big fan of coconut. However last week when we went out for lunch with my office colleagues they have ordered Tom Kha Soup & to my surprise I loved it. When I was asking for recipe from my Thai friend it is very similar to Tom Yam Soup. So I have decided to give it a try this weekend. It came out pretty good

Coconut Milk – 300 ml ( I have used Coconut milk made at home).  You can use canned or pocket one. If it is think reduce it to 250ml
Vegetable stock / Water – 2 cupsLemon Grass – 1 stalk (Cut into 1 inch pieces)Galangal/Galanga – 3 one inch pieces ( I Didn't have it so used ginger instead)
Lime Leaves - 5-7
Thai Chilli green / red –7-9 (Chilli Padi. Slit into two) adjust to your spice level
Salt – to taste
Soy Sauce – one teaspoon
Palm Sugar / Jaggery – 1/2 teaspoon
Thai Basil leaves – 15-20 leaves
Tomato – 1 cut into 2 inch pieces
Button Mushrooms – 10-15 (cut into 3 equal pieces)
Broccoli - 1 Cup (florets
)Extra Firm Tofu – 3 Cups (Cubed into 1 inch pieces)
Thai Basil – 2 sprigs
Spring Onions – 1 stalk, chopped
Lime – 1 (squeeze the juice)
Coriander leaves / Cilantro – 2 tablespoons (finely chopped)

Other vegetables can be added - Carrot / baby corn. (I didn't add because I had enough vegetables from mushrooms, Tofu etc..)
Using hand pedal crush lemon grass, Ginger and keep it aside. Heat big pan. Reduce the flame to medium. Add coconut milk and allow it to boil. Add vegetable stock (or water) to it and allow it to come to a boil on medium heat.
Add in the Lemon Grass, ginger, Lime Leaves, and Thai Chillies. Mix and allow the soup to boil for 15 minutes.Add in the jaggery, Soy Sauce and the Salt to taste and get the right balance.
Add all the vegetables and Tofu. Cook the vegetables in medium flame. No need to close the lid
Add a few Basil Leaves and spring onions to the Soup.Once the Soup is boiling, switch it off and  add in the Lime Juice. Serve the soup hot garnish with few basil leaves and coriander/ cilantro.