We’re having a thai food bonanza over here, and this was tonight’s meal: Vegan tom kha gai (you know, that coconut milk broth soup that always has a million mushrooms floating in it?), using the recipe [here] of Megan over at TheseThingsILove. (Credit also goes to my BFF, for showing me the recipe.) I cannot believe how good the broth tasted and smelled even before we had all the ingredients in.
We followed the recipe quite closely except we added two ingredients (half a can of baby corn, and half a jumbo carrot, thinly sliced) and added more/less of some of the existing ingredients: We upped the amount of kaffir lime leaves by a bit, *may* have upped the amount of galangal (it says a 3″ piece but doesn’t specify how thick; ours was really thick), lessened the amount of tofu by about a fifth, and upped the amount of chilis (we used five).