2013 Smack Down - Tom Kha Soup (Nate and Erin)

Tom Kha Soup
Note: This was the winning course! And early enough in the night that Erin Fuller was still taking pictures ;)

Ingredients:
 4 stalks lemongrass
2 14-oz cans unsweetened coconut milk
2 cups vegetable stock
20 quarter-sized slices fresh galangal or 10 large pieces dried galangal
10 peppercorns
10 kaffir lime leaves
1 squash, about 1-1/2 pounds (butternut squash is great for this recipe)
6 ounces fresh mushrooms (shiitakes preferred), sliced
1 tablespoon thin soy sauce
1 tablespoon fish sauce
1 teaspoon salt
2 tablespoons fresh squeezed lime juice

Garnishes:
green onions, thinly sliced
Sambal oelek (red chile paste)
Cilantro

Method:
Clean the lemongrass stalks by removing and trimming dried hard root and brown leaves, reducing to clean stalks about 6 inches long including the bulbous base. Using the blunt edge of a cleaver blade or the side of an unopened can, bruise each stalk by whacking it firmly at 2-inch intervals and rolling it over to bruise on all sides. Cut into 2-inch lengths.

In a large saucepan combine the coconut milk and vegetable stock, and bring to a gentle boil over medium-high heat. Stir in the lemongrass, galangal, peppercorns, and lime leaves [you may want to put these in cheesecloth to make them easier to remove later]; adjust the heat to maintain an active simmer.

Cut the squash into bite-sized (peeled) pieces; you should have 3 to 4 cups. Add to the simmering soup along with the mushrooms. Increase the heat to medium-high and bring soup back to a gentle boil. Cook for 15 minutes, or until the squash is tender but still firm. [I prefer to roast my cubed squash first until it gets a little caramelized before I add it to the soup].

Remove the soup from the heat and use tongs to remove and discard the lemongrass, galangal or ginger, and lime leaves. Stir in the soy sauce, salt, lime juice, and fish sauce if you’re using. Taste and add more salt, soy sauce, or lime juice if you like. Transfer to a serving bowl and serve hot, garnished with cilantro, sambal oelek, and green onions.

The soup was served with Crispy Rice cakes. These were really finicky to make, but they're based loosely on this technique (and I served them with tamarind sauce): http://shesimmers.com/2012/09/nang-led-khao-tan-thai-sweet-crispy-rice-cakes-with-cane-sugar-drizzle