Tom Kha Soup Recipe (Vegan Thai Coconut Soup)
Tom Kha Soup Recipe is a spicy, hot and sour soup from Thai Cuisine. Made with assorted vegetables in a flavorful coconut milk broth, this soup is Vegetarian and Vegan.
Servings 5 servings
Ingredients
- 1 ½ tbsp Coconut Oil
- 1 Onion medium size, finely sliced
- 2 Garlic Cloves finely chopped
- 2 tsp Galangal finely chopped
- 2 tsp Ginger finely chopped
- 2 Birds Eye Chilli finely chopped
- 3 Kaffir Lime Leaves washed, dried and each torn into two pieces
- 1 Lemon Grass Stalk 3 inch size (to be lightly crushed with a pestle)
- 150 gms Button Mushrooms Sliced
- 1 Carrot medium size, diced
- ¾ cup Peppers Yellow and Red Peppers (de-seed, cut lengthwise/strips)
- 6 Baby Corns roughly chopped into 1 inch pieces
- 3 cups Vegetable Stock
- 1 tsp Soy Sauce Use Tamari for gluten-free
- 1 tsp Brown Sugar
- 1 tsp Lemon Juice
- Salt to Taste
- 200 ml Coconut Milk Unsweetened (Read notes below)
1 cup is 250 ml, 1 tbsp 15 ml, 1 tsp 5 ml
Instructions
- Heat a pan, add coconut oil. Now add sliced onions, garlic, ginger, galangal, chilli and saute for a couple of mins until the onions are translucent.
- Into the pan, add the chopped vegetables (Peppers, corn, carrot and mushrooms), vegetable stock and lemongrass.
- Let the soup simmer for 5 to 7 minutes (low heat, covered).
- Once the vegetables have cooked, add soy, sugar and lemon juice. Season with salt.
- Taste and adjust seasoning, if required.
- Carefully remove and discard the lemon grass stalk with a pair of tongs.
- Now add Coconut milk, Mix well, allow it to simmer for a couple of minutes before switching off the flame.
Notes
- The soup serves 4 as appetizer.
- I have used Canned Coconut Milk and not Coconut Cream. You can use high fat or low fat coconut milk for this recipe, as per your preference. If making at home from scratch, use the 1st extract.
- If you are unable to source Kaffir Lime Leaves, add lime zest (1 tsp).
- Use good quality, low sodium broth or vegetable stock for this recipe. You can also used stock cubes or better than Bouillon base (vegetarian).
- Increase the quantity of ginger if you are unable to source Galangal.
- After Coconut milk is added to the soup, do not simmer for longer or leave the stove unattended. Coconut milk has the tendency to split if boiled or simmered for long.
- Adding sugar is required to balance the sour taste and heat.
- Leftovers and Storage - Once cool, leftovers can be stored in the refrigerator. It stays fresh for a couple of days. Can be reheated in a microwave and / or stove top (on low heat).