Vegetarian Tom Kha Soup

Vegetarian Tom Kha Soup

This vegetarian tom kha soup is very satisfying and delicious. It is an easy recipe if you have the ingredients at hand.

Course Soup

Cuisine Thai

Keyword Tom Kha Soup, tom kha soup veg, Vegan Tom Kha Soup, Vegetarian tom kha soup

recipe soups

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 335kcal

Author Rachna Parmar

Ingredients

½ onion chopped
3 cloves garlic crushed
2 lemongrass stalks
6 Kaffir lime leaves
2 inches galangal peeled and chopped
3 cups vegetables chopped broccoli cauliflower, carrots, mushrooms
3 Thai chillies optional as per taste
1 tbsp. vegan oyster sauce or soy sauce
14 oz. coconut milk or about 400 ml.
2 cups vegetable broth or water
1 tbsp. lemon juice
1 tbsp. cilantro chopped
½ tsp. Salt or to taste
1 tsp. Palm sugar
½ cup chopped protein or choice optional eg. paneer tofu
2 tsp. coconut oil

Instructions

Chop and cut vegetables into similar sized pieces. You can use frozen vegetables too. I have used broccoli, cauliflower, carrots and mushrooms.
Chop half large onion and mince 3 cloves of garlic. Keep aside.
Chop two stalks of lemongrass. Discard greens. Take 6 kaffir lime leaves. Chop them. Take 2 inches galangal and chop into pieces. Blend all three together to form paste.
Chop 3 Thai red chillies and keep.
After doing this prep, heat 2 tsp. oil in a pan or work. Add chopped onion and garlic and cook for about 4 minutes.
Add paste of lemongrass, kaffir lime leaves and galangal to the pan. If you don’t make paste, use them chopped. After boiling in stock, discard the aromatics.
Fry for a couple of minutes.
Add chopped vegetables except mushroom. I add mushrooms in the end to retain their shape. Then add about 2 cups of vegetarian broth or water to it.
Cover and cook for about 10-12 minutes till veggies are cooked.
Add 1 can or 400 ml. thick coconut milk to this along with vegan oyster sauce or soy sauce, chopped Thai chillies, palm sugar and chopped mushrooms. Add salt to taste. If using any protein, add it here.
Cook for a couple of minutes. Turn off the heat and add lemon juice. Mix well.
Garnish with chopped cilantro and serve hot after tasting and adjust seasoning.
You can serve with boiled jasmine rice. Vegan tom kha soup is ready.

Notes

1. If using chopped lemongrass, kaffir lime leaves and galangal, discard them after their flavour is infused in the broth. They are not meant to be eaten.
2. You can use any protein of choice eg. tofu for vegans. This must be added right towards the end to the soup.
3. Thai red chillies are hot and must be used as per taste. You can skip them too. If you can’t find chillies, you can use about ½ tsp. Cayenne in their place.
4. Using broth adds more flavour than water so it would be nice to source some vegetarian broth.
5. Vegetables can be varied as per what is available in your fridge. Just cut them into uniform sizes for uniform cooking.
6. You can store leftovers in the fridge for upto 3 days. The soup can also be frozen and will stay for 3 months in the freezer.

Nutrition