Simple Vegetarian Tom Kha Soup

I’ve always been a fan of coconut. Growing up in India I used to relish slurping coconut water from a young coconut sliced open in font of me by a machete yielding vendor. After sucking out every last refreshing drop, I’d hand the coconut back so he could masterfully chop up the shell and scrape out the slippery young coconut flesh. This is called “malai” because it’s as tender and thin as the skin formed on top of pipping hot milk as it cools. I love coconut malai.

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