Vegetarian Hot And Sour Tom Ka Style Soup Recipes

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VEGETARIAN HOT AND SOUR TOM KA STYLE SOUP



Vegetarian Hot and Sour Tom Ka Style Soup image

After searching a while for a vegetarian Thai soup, I thought up this one. It's like a cross between hot & sour soup, and tom ka soup!

Provided by Andelay

Categories     Stocks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 cups vegetable broth (or vegetarian chicken flavoured)
10 -15 shiitake mushrooms, thinly sliced
1 (12 ounce) package tofu, sliced into small cubes
1 (4 ounce) can water chestnuts, sliced
4 tablespoons soy sauce
2 teaspoons hot sauce
2 tablespoons vinegar
3 garlic cloves, minced
3/4 cup light coconut milk
1 tablespoon lime juice
5 -6 green onions, chopped

Steps:

  • Bring broth to a boil in a large pot.
  • Add all ingredients except green onions.
  • Reduce heat to low, and simmer for at least 20 minutes.
  • Add onions and allow to cook for 3 more minutes.

Nutrition Facts : Calories 118.2, Fat 3.5, SaturatedFat 0.5, Sodium 1086.2, Carbohydrate 15, Fiber 2.9, Sugar 4, Protein 9.4

VEGETARIAN TOM KA



Vegetarian Tom Ka image

This is my favorite soup. I've tried it many ways and this is my absolute favorite. It is adapted from "Thai Vegetarian Cooking" by Vatcharin Bhumichitr. I always put too many things in it but this recipe is restrained and beautiful. Serves 4 as an appetizer or 2 as a meal.

Provided by snickels

Categories     Cauliflower

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup coconut milk
3 cups vegetable stock
1 stalk lemongrass, chopped
1 inch fresh gingerroot or 1 inch galangal
3 kaffir lime leaves
1 cup cauliflower
2 tablespoons light soy sauce
1 teaspoon sugar (optional, i don't add it) (optional)
4 small chilies, crushed (or more)
2 tablespoons lemon juice
cilantro

Steps:

  • Heat the coconut milk with lemongrass, galangal, kaffir lime leaves, soy, chilis, sugar and stock.
  • Simmer with the lid on the pot ten minutes and strain.
  • Put strained soup base into.
  • Simmer until cauliflower is al dente.
  • Remove from heat and lemon juice.
  • Stir once, place in bowls and garnish with cilantro.
  • (optional) pour a teaspoon of sesame chili oil on top for more kick.
  • *I am lucky enough to have a kaffir tree but if you cannot find kaffir leaves use lemon leaves (meyer lemon works well) or lime zest as a last resort.
  • **Cauliflower is used in the book and works wonderfully with this soup but i like to mix it up and use mushrooms, tofu, tomatoes, water chestnuts, bell peppers, and even vermicelli noodles.

Nutrition Facts : Calories 102.6, Fat 6.7, SaturatedFat 5.8, Sodium 532, Carbohydrate 9.8, Fiber 2.2, Sugar 5.5, Protein 3.4

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