Sunday, 12 January 2014

Tom Kha (Thai Coconut Soup)

This is one of my favourite soups. I didn't really feel like this recipe had the full Tom Kha experience I wanted but it was ok. I'm on the hunt for a another recipe...feel free to recommend some! Recipe adapted from Tasty Yummies.

Tom Kha Gai  (Thai Coconut Soup)
serves 4


4 cups vegan chicken broth (or vegetable broth)
1 15-ounce can full-fat organic coconut milk
1 stalk lemongrass, cut into 1-inch pieces and pounded to really release the flavors
6 kaffir lime leaves
6 thin slices fresh galangal root (or ginger)
2 cup sliced mushrooms
1 small red bell pepper, thinly sliced
1/2 medium red onion, thinly sliced
3 tablespoons vegan fish sauce (or soy sauce)
3 tablespoons fresh lime juice
1/4 teaspoon chili flakes
1 cup firm tofu, diced (optional, you could also add in vegan chicken or shrimp, etc)
1 tomato, diced
1/4 cup thai basil, roughly chopped (optional)
1/4 cup cilantro, roughly chopped
2 Tbls agave or sugar


Bring the broth to a boil in a large saucepan over a medium-high heat, add in the coconut milk, lemongrass, kaffir lime limes, galangal, mushrooms, bell pepper, red onion, fish sauce, lime juice, chili flakes, sugar and optional tofu (or vegan meat).
Simmer for 15 minutes.
Add in the diced tomato and stir.
Just before serving add in the thai basil and cilantro.
Ladle into bowls and serve immediately, topped with additional chopped cilantro, thai basil and maybe some thinly sliced green onions.

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