Thai Coconut Soup
A delightful vegan version of the traditional Thai Coconut Soup, Tom Kha, featuring a rich coconut milk base with spicy undertones from red curry paste, and fresh flavors of lime and cilantro.
Ingredients
For the Soup
- 1/2 Tablespoon coconut oil
- 1 clove garlic (minced)
- 2 Tablespoons fresh ginger (grated)
- 2.5 Tablespoons lemongrass (squeezable recommended)
- 2.5 teaspoons Thai red curry paste
- 6 cups vegetable stock or chicken stock for omnivores
- 3 Tablespoons low sodium Tamari or soy sauce
- 1 Tablespoon 100% maple syrup or sweetener of choice
- 28 ounces unsweetened coconut milk (two 14-ounce cans)
- 16 ounces extra firm tofu (pressed, drained, and diced)
- 8 ounces fresh mushrooms (sliced, white mushrooms work well)
- 3 Tablespoons lime juice
- 1/4 cup cilantro leaves (chopped or torn)
- 2 green onions (sliced thin)
Instructions
Cooking
- Heat the coconut oil in a large stockpot or Dutch oven over medium heat.
- Add minced garlic, grated ginger, and lemongrass, stirring for about a minute.
- Add Thai red curry paste and stir for an additional 30 seconds.
- Pour in the vegetable stock, and add tamari or soy sauce and maple syrup.
- Bring to a boil over medium-high heat, then reduce heat to low and simmer gently for about 15 minutes.
- Stir in the coconut milk, diced tofu, and sliced mushrooms. Bring back to a gentle boil for one more minute.
- Turn off the heat and stir in lime juice. Adjust seasoning with salt if desired.
- Serve immediately topped with fresh cilantro and sliced green onions.
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Notes
Use fresh ingredients for the best flavor; consider adding more veggies or spices based on personal preference. This soup freezes well for meal prep.