Turn your leftover roast into a hot and sour Thai lemongrass scented soup. Be sure to check out other soup variations in the post above!
- 3 ½ cups unsalted stock (see note)
- 3-4 Thai chilies, to taste
- 2 stalks lemongrass (bottom half only), smashed until broken and cut into 2-inch pieces
- 10-15 slices galangal
- 5 makrut lime leaves
- 1-2 Tbsp fish sauce
- 1-2 tsp sugar
- 1 cup oyster, beech, or another Asian mushrooms (optional)
- 2 cups leftover cooked meat, chopped into bite-sized pieces
- ¾ cup halved cherry tomatoes (do not add if making tom ka)
- 3-4 Tbsp lime juice
- Chopped cilantro or green onions
- Jasmine rice for serving
- In a medium pot, bring the stock to a boil.
- Meanwhile, smash the Thai chilies with a pestle so they are broken but still hold together as 1 piece, or cut them into large chunks.
- Once the stock is boiling, add chilies, lemongrass, galangal, and makrut lime leaves; simmer for 5 minutes.
- Season with the lower amount of fish sauce and sugar within the range above (you can ramp it up later), then add mushrooms and simmer for another 2 minutes to cook.
- Add the meat and tomatoes and cook just until the meat is heated through. Turn off the heat, add lime juice, then taste and adjust seasoning.
- Stir in fresh herbs.
Note: The lemongrass, galangal, lime leaves are not meant to be eaten. You can remove them before serving or be sure to tell your guests not to eat them.
You can make a basic stock from the bones of your roast by simply simmering them in water for a few hours. This will work for chicken, turkey, or beef bones. You can add some aromatic vegetables such as onions, carrots, garlic, and lemongrass tops if you wish, but it is not necessary. If you don't have any bones, use store bought unsalted or low-sodium chicken stock. Do not use store bought beef stock for this as it has too strong a flavour.