Tom Kha Vegetarian Recipes

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THE BEST THAI TOM KHA SOUP RECIPE



The Best Thai Tom Kha Soup Recipe image

Tom Kha Gai - Thai chicken coconut soup aromatic of lemongrass, lime kaffir leaves and galangal, gives you a refreshing aftertaste with a creamy taste from coconut.

Provided by natty's pantry

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 11

4 cups coconut milk
1 cup chicken stock
¼ cup finely chopped cilantro
1 stalk lemongrass, tough outer parts removed, thinly sliced
1 (2 inch) piece galangal, thinly sliced
2 fresh Thai chile peppers, minced
6 kaffir lime leaves, thinly sliced
2 pounds boneless chicken thighs, cut against the grain into bite-sized pieces
½ head cabbage, thinly sliced
5 limes, juiced
¾ teaspoon fish sauce

Steps:

  • Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
  • Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 13 g, Cholesterol 69 mg, Fat 36.2 g, Fiber 3.2 g, Protein 23 g, SaturatedFat 27.5 g, Sodium 243.8 mg, Sugar 2.8 g

TOM YUM SOUP WITH TOFU AND VERMICELLI



Tom Yum Soup With Tofu and Vermicelli image

Tom yum is a hot and sour soup from Thailand with lively notes of lemongrass, makrut lime leaves and galangal. There are many variations of this iconic soup, including tom kha (coconut milk and dominant galangal notes), tom yum pla (fish) and tom yum gai (chicken). This version is vegetarian, hence not traditional, but it is reminiscent of tom yum koong nam khon, a creamy version that uses canned evaporated milk. (Use coconut milk if you prefer). Tom yum is often moored by nam prik pao, a staple Thai chile paste of roasted chiles, shrimp paste and fish sauce, but in this recipe, a combination of soy sauce, lime, garlic and sambal oelek provides a similar umami kick. The addition of vermicelli and tofu is also unconventional, but it turns this soup into a hearty, quick and comforting weeknight dinner. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     soups and stews, main course

Time 20m

Yield 4 servings

Number Of Ingredients 16

3 ounces rice or mung bean vermicelli
2 tablespoons soy sauce
2 tablespoons lime juice (from 1 lime)
1 tablespoon sambal oelek
1 garlic clove, grated
1 stalk lemongrass, cut into 2-inch sections and crushed
1 (2-inch) piece ginger or galangal, peeled and finely sliced
2 makrut lime leaves, finely sliced
4 cups vegetable stock
4 to 6 shiitake mushrooms (4 ounces), stemmed and cut into 1/4-inch slices
6 cherry or grape tomatoes, halved
1 16-ounce package silken tofu, broken into 5 or 6 large chunks
2 teaspoons kosher salt (Diamond Crystal)
1/4 cup evaporated milk (optional)
2 scallions, finely sliced
Handful of cilantro leaves

Steps:

  • Soak the vermicelli in room temperature water for 10 minutes, until they have softened. (Disregard package instructions.) Drain and set aside.
  • Meanwhile, whisk together the soy sauce, lime juice, sambal oelek and garlic. Set aside.
  • In a large pot over medium-high heat, combine the lemongrass, ginger, makrut lime leaves and vegetable stock. Bring to a boil, and cook for 3 to 4 minutes. Reduce the heat to medium, add the mushrooms, and cook for 5 minutes. Discard the lemongrass stalks. Add the tomatoes and tofu, and cook for 2 to 3 minutes, until the tofu is warm and the tomatoes have softened.
  • Add the sambal oelek mixture, salt and drained vermicelli to the soup, stirring gently to break the tofu into bite-size pieces. Cook for 2 to 3 minutes or until the noodles are transparent. Turn off the heat, and stir in the evaporated milk, if using.
  • Divide the soup into four bowls, top with scallions and cilantro leaves, and serve immediately.

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