Vegetarian Tom Kha Soup | Veg Thai Coconut Soup
Spicy, fresh, and zesty flavors meet a creamy, coconut-y broth to form this Vegetarian Tom Kha Soup that's aromatic, delicious, and comforting.
Servings: 4 portions
Ingredients
- 4 shiitake mushrooms
- 1 cup mushrooms halved
- 3 cups water divided
- 1 cup thick coconut milk
- ½ teaspoon salt
- 4 bottom stalks of lemongrass crushed
- 2 inches of galangal or ginger sliced thin
- 20 kafir lime leaves or ½ teaspoon lemon zest
- 1 teaspoon sugar
- Juice of 1 lemon
- 2 teaspoons fish sauce
- 2 teaspoons light soya sauce
Instructions
- Soak shiitake mushrooms in 1 cup of hot water for 30 minutes.4 shiitake mushrooms, 3 cups water
- Drain the water & chop them very fine.
- Add the shiitake mushrooms along with the remaining 2 cups of water and all the ingredients except lemon juice, fish sauce and soya sauce to a pot and bring to a boil.1 cup mushrooms, 1 cup thick coconut milk, ½ teaspoon salt, 4 bottom stalks of lemongrass, 2 inches of galangal or ginger, 20 kafir lime leaves or ½ teaspoon lemon zest, 1 teaspoon sugar
- Simmer for 12-15 minutes on low heat.
- Just before serving, add lemon juice, fish sauce & soya sauce, give a good mix & serve.Juice of 1 lemon, 2 teaspoons fish sauce, 2 teaspoons light soya sauce
Video
Notes
- You may use canned or fresh coconut milk and it will work equally well.
- Shiitake mushrooms gives this soup a good flavour & texture, but you may skip it if you do not prefer to use.
Nutrition
Calories: 162kcal | Carbohydrates: 8g | Protein: 3g | Fat: 14g | Saturated Fat: 13g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 714mg | Potassium: 328mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg