Easy & Delicious Vegan Tom Kha Soup
Servings: 2
Ingredients
- 1 cup vegetable broth
- 400 ml coconut milk (creamy coconut milk for cooking)
- 2 stalks of lemon grass* (halved and cut into 4cm long pieces)
- 3 kafir lime leaves (fresh or frozen)
- 4 slices of galangal*
- 2 Thai chilies (either sliced or cut halfways) (optional)
- ½ tsp salt
- 1 tsp sugar (optional)
- 2 tbsp of lime juice
- 1 onion (chopped in big pieces)
- 250 g mushrooms (sliced)
- 100 g green beans (frozen or fresh)
- 100 g lotus root* (frozen)
Serve with
- a few sprigs of cilantro or Thai basil
- lime wedges
- some cooked Jasmin rice
Instructions
- Place a wok or a heavy bottom pan on medium heat and add vegetable broth, coconut milk, Bruise lemongrass and kaffir lime leaves and add to coconut milk, add slices of galangal to it. Let simmer for a few minutes
- Add onion, mushrooms, lotus root and beans. Let simmer for about 6-7 minutes til vegetables are nearly done.
- Add salt, sugar (optional) and chillies. Mix and let simmer for 2-3 more minutes.
- Turn off the heat. Add the lime juice. Give it a taste and if necessary add some more salt or sugar or chillies.
- Serve with cilantro or Thai basil, some extra lime wedges and some Jasmin rice. Enjoy!
Notes
*Kaffir Lime leaves and lotus root are found in the freezer section of some Asian Supermarkets. Lotus root has a very neutral taste and is a bit similar to potato though a little bit more stringy.
Galangal, lemon grass and Thai basil are found in the fresh vegetable section of Asian supermarkets. Lemon grass and Thai basil could possibly even be found in your regular supermarket.
Kaffir Lime leaves, lemon grass and galangal are only in the soup to provide flavour. Don't eat them!