Tom Kha Soup (Vegan)
Ingredients:
- 1 (14 oz) can coconut milk
- 2 cups vegetable broth
- 8 oz mushrooms, sliced
- 2 stalks lemongrass, bruised and cut into pieces
- 4 kaffir lime leaves
- 1 inch galangal or ginger, sliced
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1-2 Thai chilies, sliced (optional)
- Fresh cilantro, for garnish
Features:
20 minutes or less
Oil-Free
Nut-Free
Grain-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Let the lemongrass, kaffir lime, and galangal simmer in the broth alone for the full 10 minutes before adding coconut milk — this infuses their flavor much more deeply than if everything goes in together.
Instructions:
- Infuse the Broth: Combine the vegetable broth, lemongrass, kaffir lime leaves, and galangal in a pot and simmer for 10 minutes to infuse.
- Strain: Strain out the aromatics, or leave them in for serving (removing before eating).
- Add Coconut Milk & Mushrooms: Add the coconut milk and mushrooms, and simmer for 8-10 minutes.
- Season: Stir in the lime juice, soy sauce, brown sugar, and Thai chilies, if using.
- Adjust: Taste and adjust seasoning for a balance of sour, salty, and sweet.
- Garnish & Serve: Garnish with fresh cilantro and serve hot.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Let the soup simmer, not boil, so the flavors develop without breaking down delicate vegetables.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months; reheat gently on the stove.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The canned coconut milk adds richness and a creamy body without any dairy. The mushrooms adds a savory, meaty depth. The kaffir lime leaves adds acidity that brightens and balances the dish. The inch galangal or ginger adds a bright, peppery warmth that lifts the other flavors.
Tom Kha Soup (Vegan)
Ingredients:
- 1 (14 oz) can coconut milk
- 2 cups vegetable broth
- 8 oz mushrooms, sliced
- 2 stalks lemongrass, bruised and cut into pieces
- 4 kaffir lime leaves
- 1 inch galangal or ginger, sliced
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1-2 Thai chilies, sliced (optional)
- Fresh cilantro, for garnish
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The canned coconut milk adds richness and a creamy body without any dairy. The mushrooms adds a savory, meaty depth. The kaffir lime leaves adds acidity that brightens and balances the dish. The inch galangal or ginger adds a bright, peppery warmth that lifts the other flavors.
Prep:
Let the lemongrass, kaffir lime, and galangal simmer in the broth alone for the full 10 minutes before adding coconut milk — this infuses their flavor much more deeply than if everything goes in together.
Instructions:
- Infuse the Broth: Combine the vegetable broth, lemongrass, kaffir lime leaves, and galangal in a pot and simmer for 10 minutes to infuse.
- Strain: Strain out the aromatics, or leave them in for serving (removing before eating).
- Add Coconut Milk & Mushrooms: Add the coconut milk and mushrooms, and simmer for 8-10 minutes.
- Season: Stir in the lime juice, soy sauce, brown sugar, and Thai chilies, if using.
- Adjust: Taste and adjust seasoning for a balance of sour, salty, and sweet.
- Garnish & Serve: Garnish with fresh cilantro and serve hot.
