The other night, as I contemplated what to make for dinner, I decided to clean out the fridge a bit and see what I could come up with. Combining seemingly random leftovers into a cohesive meal is a bit of a challenge, but the results are always at least edible. This time, I really outdid myself and managed to throw together a “must-go” meal that will quickly become a “go-to” favorite for us.
We had some leftover coconut milk from my French toast adventure, and some tempeh, carrots and celery, and basmati rice. Quickly enough, the ingredients spoke to me: Tom Kha! Tom Kha is a Thai dish that usually features chicken (Tom Kha Gai) in addition to coconut milk, galangal root and lemongrass. It’s a creamy, slightly sour soup but the galangal root gives the dish its signature flavor. In its absence, I’ve found that a combination of ginger and Bragg’s liquid aminos mimic the flavor pretty nicely.
Tom Kha Tempeh
Yield: 1 large serving or two side dishes
4 oz tempeh, sliced length wise into thin squares or triangles
1 stalk celery, sliced thinly
1-2 medium carrots, sliced thinly
3/4 cup coconut milk
1/2 cup vegetable broth
2 Tbsp soy sauce
1 inch piece of ginger, skinned and minced
1 tsp minced garlic
1 Tbsp lime juice
1/2 Tbsp Bragg’s Liquid Aminos
2 tsp Sriracha or other hot sauce
Combine all ingredients in a stock pot over medium heat. Cook til veggies are tender, about 10 minutes, and reduce heat. Taste and adjust soy sauce, lime juice and hot sauce to taste. Serve with a small mountain of basmati rice.
