Vegan Tom Kha Kai Soup Recipes

VEGAN TOM KHA KAI SOUP

Steps:

• Cut the lemon grass into 3 pieces. Deseed the chili pepper and cut into rings. Cut the green part of the spring onion in rings too. Peel the ginger and cut into slices.
• Bring the stock together with the coconut milk to a boil. Add the lemon grass, ginger and chili pepper and leave to boil for a few minutes.
• Clean the oyster mushrooms and cut into pieces. Add them together with the spring onion to the soup and leave to boil for 5 minutes with the lid on the pan.
• Add the soy sauce, lime juice and brown sugar stir and leave to boil for another two minutes. Taste the soup. Do you find the soup too sour? Then add some extra sugar. Not salt enough? Add some extra soy sauce. Too spicy? Add some extra water or coconut milk.
• Turn off the heat and remove the pieces of lemon grass and ginger from the soup. Divide the soup over 4 bowls and serve with fresh cilantro to taste.
• If you want to make a meal soup of this Tom Kha Kai soup, you can also add some rice noodles. Prepare according to the instructions on the package and divide over the bowls.

VEGAN TOM KHA SOUP (THAI INSPIRED)

Steps:

• When making a soup, I like to pre-chop all my vegetables for less stress during cooking time, but that's just a tip.
• Add the white onion, grated ginger, minced garlic, fresh lemongrass if you have it, and minced Thai chilies to a large nonstick pot. If you cook with oil you could certainly use that. I just add a little water from a small cup any time something starts to stick. Saute over medium high heat, stirring constantly, for 1-2 minutes until fragrant. Add the Thai red curry paste and, if you couldn't find fresh lemongrass, the lemongrass paste. Stir constantly for another 1-2 minutes.
• Now add the chopped mushrooms and red bell pepper, and saute for 5 minutes, stirring frequently and adding a splash of water when needed.
• Add the vegan chicken broth or vegetable broth and coconut milk, turn the heat down to medium, and bring to a high simmer. Add the cubed tofu and let cook for about 6-8 minutes.
• Meanwhile, if using, soak or cook your rice vermicelli noodles in a different pot.
• Add the coconut sugar (if using), and juice of 2ish limes (to taste). Let warm for a minute or two, then remove from heat.
• Ladle the soup into bowls and add noodles to each bowl (if using). Garnish with thinly sliced green onions and lots of cilantro (if you like) and a few lime wedges.
• Store leftover soup separately from the noodles. They'll each keep in the fridge for up to 5 days in airtight containers. The noodles tend to soak up the broth, so I recommend storing separately when you can. This is a GREAT dish to take to work or school though. I often will make it the night before I go to work and take it for lunch the next day. I pack a lime wedge and some cilantro in a reusable stasher bag to add at work.