Vegan Thai Coconut Soup
A flavorful and authentic version of Tom Kha made vegan with the use of tofu. You can easily double or triple this recipe to have leftovers or serve a family.
Ingredients
- 1 can 14 oz coconut milk
- 1 ½ cups vegetable stock
- ½ package firm tofu
- 1 cup Oyster mushrooms
- 1 stalk Lemongrass
- 10-12 thin slices galangal or ginger
- 5 Kaffir lime leaves
- 1 tsp Palm sugar or light brown sugar
- 2 tbsp light soy sauce
- 2-3 tbsp lime juice
- 2-3 fresh red chilies smashed
- ½ - 1 tsp salt depending on how salty the vegetable stock is
- 1-2 stalks spring onion
- top with fresh lime slices or whole cashews optional
Instructions
- Take the vegetable stock in a large pan and place it over medium heat.
- Once the stock comes to a gentle boil, reduce the heat to low.
- Add the coconut milk.
- Slice the galangal thinly, tear the kaffir lime leaves, lightly mash the lemongrass stalk and chop it into big pieces. Add all these to the pan.
- Let this simmer for about 6-8 mins.
- Now add in the smashed chilies, sliced tofu, sliced mushrooms, soy sauce, sugar, and salt to the pan.
- Let it simmer for a further 5-6 minutes or until the mushrooms are cooked.
- Now take the pan off the heat and add in the lime juice 1 tbsp at a time, give it a taste and add more if you need.
- Serve this soup hot topped with chopped spring onions. You can also add whole cashews and lime slices.
Nutrition
Serving: 1gCalories: 538kcalCarbohydrates: 94gProtein: 27gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 10mgSodium: 2301mgFiber: 11gSugar: 16g
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