This vegan ‘Tom Kha’ inspired soup, infused with the richness of coconut milk and the enticing flavors of Thai cuisine, has become a favorite in my kitchen. Having experimented with variations of this recipe on several occasions, I decided to make a fully vegan version this time. I opted to exclude tofu, as I’m not big fan of it, though the recipe can be easily modified to include tofu. This vegan “Tom Kha” inspired hearty soup is especially comforting during the winter months.
Vegan Tom Kha soup recipe
Ingredients:
- 2 cans (28 oz total) coconut milk
- 6 cups vegetable broth
- 2 lemongrass stalks, bruised and cut into 2-inch pieces(or paste)
- 2 inches ginger, sliced
- 2 1/2 cups mushrooms, sliced
- 2 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2-4 teaspoons chili paste (adjust according to your spice preference)
- 2 teaspoons coconut sugar or other sweetener
- Fresh cilantro for garnish
- Salt to taste.
Instructions:
- In a large pot, combine coconut milk and vegetable broth. Bring it to a simmer over medium heat.
- Add lemongrass, and ginger to the pot. Let it simmer for about 10-15 minutes to infuse the flavors.
- Add mushrooms, carrots, tofu, zucchini, red bell pepper, and onion to the pot. Cook for another 5-7 minutes or until the vegetables are tender.
- Stir in soy sauce, lime juice, chili paste, and coconut sugar. Adjust the seasoning to your taste by adding salt if needed.
- Remove lemongrass, and ginger slices from the soup before serving.
- Garnish with fresh cilantro.
Enjoy!
