“Authentic Thai Gluten-Free Breakfast: Delightful Tom Kha Kai Soup & Crispy Banana Blossom Salad”
This authentic Thai Gluten-Free Breakfast features a mouthwatering Tom Kha Kai Soup and a crispy Banana Blossom Salad recipe that is easy to follow and perfect for your next brunch. Indulge in the rich, comforting flavors of lemongrass, galangal, and kaffir lime leaves while enjoying the fresh, crunchy salad.
Allergens
None, assuming no seafood or nut allergies.
Ingredients
- 1. 2 cups banana blossom, thinly sliced 2. 2 tbsp rice flour 3. Salt, to taste 4. 2 tbsp vegetable oil 5. 1 cup coconut milk 6. 2 cups chicken broth or vegetable broth for a vegetarian option 7. 1 cup button mushrooms, sliced 8. 1 can (400ml) full
- fat coconut milk 9. 3 lemongrass stalks, bruised and cut into thirds 10. 2 galangal pieces, sliced 11. 5 kaffir lime leaves, torn 12. 1 tbsp fish sauce or soy sauce for vegetarian/vegan option 13. 1 tbsp palm sugar 14. 1 tbsp lime juice 15. 2 cups mixed salad greens 16. 1 cup cherry tomatoes, halved 17. 1 small cucumber, sliced 18. 1/4 cup roasted peanuts, chopped 19. Fresh cilantro leaves, for garnish
Instructions
- In a large mixing bowl, combine the banana blossom with rice flour and a pinch of salt. Toss until evenly coated and set aside to let the rice flour adhere to the banana blossom.
- Heat 2 tablespoons of vegetable oil in a frying pan over medium high heat. Fry the seasoned banana blossom slices until golden brown and crispy, approximately 3 4 minutes per side. Remove from heat and set aside.
- In a separate pot, combine coconut milk, chicken or vegetable broth, lemongrass stalks, galangal pieces, kaffir lime leaves, fish sauce or soy sauce, and palm sugar. Bring to a boil over medium high heat, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld together.
- Add sliced button mushrooms to the soup and cook for an additional 5 minutes. Stir in lime juice just before serving.
- To prepare the salad, combine mixed salad greens, cherry tomatoes, cucumber, and roasted peanuts in a large bowl. Toss with your favorite Thai dressing or simply dress with a squeeze of lime juice and a sprinkle of salt.
- Plate the soup and crispy banana blossom salad separately, garnishing the soup with fresh cilantro leaves. Enjoy!
Chef’s Insight
To truly capture the essence of Thailand, use fresh, high-quality ingredients and don't be afraid to experiment with different flavors and textures.
Notes
Be sure to rinse the lemongrass and kaffir lime leaves thoroughly before use.