Vegan Thai Coconut Soup Recipe
This popular Thai coconut soup, also known as Tom Kha Gai is traditionally made with chicken, but here is a vegan recipe for a plant-based twist.
Servings: 2
Calories: 435kcal
Equipment
- stockpot or saucepan
Ingredients
- 1 tablespoon sesame oil
- ½ tablespoon minced garlic
- 1 Cup button mushrooms, sliced
- 1 medium size carrot, thinly diced
- 200 gram fresh tofu, cut into cubes
- 2 Cup vegetable stock (get recipe)
- 1 Cup full fat coconut milk
- 1 teaspoon ight soy sauce
- ½ teaspoon sea salt or to taste
- ½ teaspoon brown sugar
- 2 Thai red eye bird's chilli, sliced
Ingredients For Pouch:
- 1 inch galangal, sliced
- 2 stalks lemon grass, smashed and chopped
- 2 kaffir lime leaves or lime peel
- 1 teaspoon black peppercorns
Ingredients For Serving:
- Handful of Thai Basil
- Handful of coriander leaves, chopped
- Lemon Wedges
- Chilli Oil (get recipe)
Instructions
- Take the lemongrass stalk and cut it into 2-inch pieces, then use the back of your knife or rolling pin to gently smash it. This will help release its oils and flavour.
- Tear the kaffir lime leaves into smaller pieces to release their essential oils as well. If you can’t find kaffir lime leaves, you can use the lime peel.
- Slice the galangal or ginger thinly to allow its flavour to permeate the soup.
- Tie all aromatics and black peppercorns in a clean, muslin cloth like a potli/pouch.
- In a large pot, heat oil. Add minced garlic and vegetables. Saute them for a minute.
- Add the vegetable stock, salt, sugar, soy sauce, and the muslin pouch of aromatics.
- Bring the soup to a gentle boil over medium heat. Once it starts to boil, reduce the heat to low and let it simmer for about 15 minutes. This will allow the flavours of the aromatics to meld into the soup base.
- While the soup base is simmering, slowly add the coconut milk and diced plain tofu. Stir gently to combine. Let the soup simmer for another 10 minutes.
- Add the sliced Thai bird’s eye chillies. If you prefer a milder soup, you can remove the seeds from the chillies before adding them. Let the soup simmer for an additional 5 minutes.
- Remove the pot from heat, discard the aromatics potli/pouch and stir in the lime juice, coriander leaves or basil.
- Taste and adjust the seasoning as needed, adding more soy sauce, sugar, or lime juice to achieve the perfect balance.
- Garnish with freshly chopped cilantro and Thai basil.
- Serve the soup with lime wedges and chilli oil on the side.
Video
Notes
- This is a mildly spicy soup with a strong aroma and warmth. You can reduce the aromatics as per personal preference. But I highly recommend trying it with all the aromatics and herbs.
- I could not get Kaffir Lime leaves while shooting this recipe, hence used lime peel and zest.
- After adding coconut milk, do not cook the soup for too long. A gentle simmer of 5 minutes is fine.
- Many coconut soup recipes suggest adding aromatics directly without making a pouch. You can do so but while serving you have to remove each one of them especially giant pieces of galangal and lemon grass.
- If you are serving the soup with crispy fried tofu, add it towards the end.
Nutrition
Calories: 435kcal | Carbohydrates: 20g | Protein: 14g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 1733mg | Potassium: 663mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5644IU | Vitamin C: 12mg | Calcium: 182mg | Iron: 7mg