Tom Ka ala Medella (also known as thai soup)

If you can't fly to Thailand, bring Thailand into your kitchen with some of these Medella favourites!

What you'll need:

• 1 stalk lemongrass 
• 6 cups chicken stock
• 3 cloves of garlic, minced
• 1/2 teaspoon of dried chilli, crushed
• 12 large raw shrimp, de-shelled
• 1 cup shiitake mushrooms, sliced thinly
• 4 kaffir lime leaves
• 2 tbsp Medella Organic Coconut Cream Powder
• 1 handful of cherry tomatoes
• 1 carrot, sliced into matchsticks
• 2 tablespoons fish sauce
• Handful coriander leaves, as garnish
• Medella Organic Coconut Sugar (optional)

Serving suggestion: serve with a side of rice or with noodles of choice

What you'll need to do:

1. Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.

2. Place chicken stock in a large soup pot over medium-high heat. Bring to a boil.

3. Add lemongrass and boil until fragrant.

4. Reduce mixture to a simmer and add garlic, chilli, lime leaves, carrots and mushrooms to broth. Let simmer for 5 minutes.

5. Add shrimp and cherry tomatoes. Simmer until shrimps are plump and cooked.

6. Turn the heat down to low and add Medella Organic Coconut Cream Powder and the fish sauce. Stir well and simmer gently for 1 to 2 minutes, taste and adjust coconut milk and fish sauce as needed.

7. Ladle the soup into serving bowls as is with rice or over pre-cooked noodles. Garnish with fresh basil, coriander and spring onions.
   
   

Pro-tip:

• If you like it spicier, add more chili.
• If you like a tinge of sweetness or you want to reduce the tanginess, add a teaspoon of Medella Organic Coconut Sugar
• Add a spritz of lime if it's too salty
• If you like it richer and creamier, add more Medella Organic Coconut Cream Powder and bring the mix to a simmer.