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Amazing Vegetarian Thai Coconut Soup (Tom Kha)

Vegetarian Thai Coconut Soup (Tom Kha)
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Enjoy a fragrant and creamy vegetarian Thai coconut soup, Tom Kha, packed with mushrooms and aromatic herbs. This recipe offers a taste of Thailand right in your kitchen.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 stalk lemongrass, bruised and cut into 3-inch pieces
  • 2-inch piece galangal or ginger, thinly sliced
  • 2-3 kaffir lime leaves, torn
  • 1-2 Thai bird’s eye chilies, sliced (optional)
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 8 oz mushrooms (shiitake, cremini, or oyster), sliced
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • Fresh cilantro, for garnish
  • Fresh Thai basil, for garnish (optional)

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium heat.
  2. Add lemongrass, galangal or ginger, kaffir lime leaves, and chilies (if using). Sauté for about 2 minutes until fragrant.
  3. Pour in the vegetable broth and bring to a simmer. Let it simmer gently for 10-15 minutes to infuse the flavors.
  4. Stir in the coconut milk and bring the soup back to a gentle simmer. Do not boil.
  5. Add the sliced mushrooms and cook for about 5-7 minutes, or until tender.
  6. Stir in the soy sauce or tamari, lime juice, and sugar. Taste and adjust seasoning as needed.
  7. Ladle the soup into bowls. Garnish with fresh cilantro and Thai basil if desired.

Notes

  • For a spicier soup, add more Thai bird’s eye chilies.
  • If you can’t find galangal, fresh ginger is a good substitute.
  • Feel free to add other vegetables like broccoli florets or bell peppers.

Nutrition

Find it online: https://afripaket.com/vegetarian-thai-coconut-soup-tom-kha/