Ingredients
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1 tablespoon fresh ginger, thinly sliced fresh ginger1 tablespoon fresh ginger, thinly sliced
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1 stalk lemongrass, trimmed and smashed lemongrass1 stalk lemongrass, trimmed and smashed
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3 kaffir lime leaves (or zest of 1 lime, if unavailable) kaffir lime leaves3 kaffir lime leaves (or zest of 1 lime, if unavailable)
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1 medium yellow onion, sliced yellow onion1 medium yellow onion, sliced
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3 cups vegetable broth vegetable broth3 cups vegetable broth
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1 (14 oz) can coconut milk coconut milk1 (14 oz) can coconut milk
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2 cups mixed mushrooms (shiitake, oyster, or cremini), sliced mixed mushrooms2 cups mixed mushrooms (shiitake, oyster, or cremini), sliced
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1 medium carrot, julienned carrot1 medium carrot, julienned
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1 red bell pepper, sliced red bell pepper1 red bell pepper, sliced
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1 cup cherry tomatoes, halved cherry tomatoes1 cup cherry tomatoes, halved
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2 tablespoons soy sauce or tamari (for gluten free) soy sauce2 tablespoons soy sauce or tamari (for gluten free)
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1 tablespoon maple syrup or coconut sugar coconut sugar1 tablespoon maple syrup or coconut sugar
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1-2 Thai bird's eye chilies, sliced (or to taste) thai bird’s eye chilies1-2 Thai bird's eye chilies, sliced (or to taste)
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Juice of 2 limes limeJuice of 2 limes
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1/2 cup fresh cilantro, chopped cilantro1/2 cup fresh cilantro, chopped
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1/4 cup green onions, sliced green onions1/4 cup green onions, sliced
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Salt, to taste saltSalt, to taste
Directions
Simmer aromatic herbs and vegetables in broth to infuse authentic Thai flavors, then enrich with creamy coconut milk and tangy lime for a perfect vegan Tom Kha experience. Finish with fresh herbs and serve immediately. For extra protein, add cubes of firm tofu or edamame. Adjust chilies to your spice preference. Kaffir lime leaves offer the most authentic flavor, but lime zest is a suitable substitute.
Steps
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1
Done
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In a large pot, add vegetable broth, ginger, lemongrass, and kaffir lime leaves. Bring to a simmer over medium heat and cook for 10 minutes to infuse flavors. |
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2
Done
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Add sliced onion, mushrooms, carrot, bell pepper, and cherry tomatoes. Simmer for 7-8 minutes until vegetables begin to soften. |
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3
Done
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Pour in coconut milk, soy sauce (or tamari), maple syrup (or coconut sugar), and chilies. Stir well and simmer another 5 minutes. |
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4
Done
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Remove lemongrass stalk and kaffir lime leaves. Stir in lime juice and season with salt to taste. |
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5
Done
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Ladle soup into bowls and top with fresh cilantro and green onions. Serve hot. |
