Description
A quick and flavorful Mason Jar Tom Kha Gai recipe that combines aromatic herbs, creamy coconut milk, and spicy lime for a comforting Thai-inspired noodle soup ready in just 15 minutes.
Ingredients
Soup Base Ingredients
- 1 pouch Annie Chun Hokkien Noodles
- 1/4 cup shiitake mushrooms, sliced
- 1 inch piece ginger, peeled and cut into thin matchsticks
- 1 tablespoon lemongrass, tough outer layers removed and chopped
- 1/2 jalapeño, sliced
- Handful cilantro leaves with tender stems
- 2 teaspoons coconut sugar or brown sugar
- Zest and juice of 1 lime
- 1 tablespoon fish sauce
Broth Ingredients
- 1 1/2 cups vegetable broth
- 1/2 cup coconut milk
- Lime wedges for serving
Instructions
- Prepare the Jar: Add the Annie Chun Hokkien Noodles to a large, heatproof glass jar. Layer the sliced shiitake mushrooms, ginger matchsticks, chopped lemongrass, sliced jalapeño, cilantro leaves and tender stems, coconut sugar, lime zest, lime juice, and fish sauce on top of the noodles. Secure the lid and refrigerate the jar until you are ready to enjoy.
- Make the Broth: When ready to serve, bring the vegetable broth and coconut milk to a rolling boil in a small saucepan over medium heat. This will infuse the broth with a creamy texture and aromatic flavors.
- Combine and Serve: Carefully pour the hot broth mixture into the prepared jar over the noodle and herb mixture. Seal the jar with the lid and let it stand for about 3 minutes to allow the noodles to soften and flavors to meld. Stir well before serving. Garnish with lime wedges for an extra burst of citrus brightness.
Notes
- Ensure to use a heatproof glass jar to avoid cracking when pouring hot broth.
- Adjust the amount of jalapeño based on your preferred spice level.
- Use fresh herbs for the best flavor impact.
- For a vegetarian version, replace fish sauce with soy sauce or tamari.
- This recipe serves one but can be scaled up easily.
