Description
Learn how to make a delicious vegetarian version of Tom Kha Soup, a Thai coconut soup with bold flavors of lemongrass, ginger, and coconut milk. This recipe is easy to prepare and perfect for a cozy night in.
Ingredients
Vegan Chicken:
6 oz
Lemongrass, peeled and chopped:
1 stalk
Mushrooms:
1 cup
Freshly Grated Ginger:
3 tsp
Onions:
1/4 cup
Garlic cloves:
3
Red Curry Paste:
2 tbsp
Vegetable Broth:
1/2 cup
Canned Coconut Milk:
1 cup
Brown Sugar:
3 tsp
Soy Sauce or Vegan Fish Sauce:
1 tbsp
Lime Juice:
Juice of 1/2 lime
Salt and Black Pepper:
To taste
Instructions
- Prepare the lemongrass: Peel away the tough outer layers and chop the tender inner parts into small pieces. Set aside.
- Sauté aromatics: In a pot, sauté onions, vegan chicken, garlic, and lemongrass until onions are soft.
- Add ingredients: Stir in mushrooms, curry paste, sugar, soy sauce, coconut milk, broth, ginger, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat and simmer for about 10 minutes until mushrooms are tender.
- Finish and serve: Add lime juice, adjust seasoning, and garnish with cilantro and green onions. Serve hot.
Notes
- You can adjust the spiciness by adding more or less red curry paste.
- For a heartier soup, add tofu or more vegetables.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 416
- Sugar: 9g
- Sodium: 770mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 0mg
