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    Vegetarian Tom Kha Gai (Thai Coconut Soup)

    August 30, 2022

    This Vegetarian/Vegan, Thai-inspired soup is packed with flavor and simple to make. You can add whatever you like to this soup – we like to add fresh spinach, chopped carrots, zucchini, etc. for a more nutrient dense soup.

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    Vegetarian/Vegan Tom Kha Gai (Thai Coconut Soup)

    Ingredients:

    1 small onion, diced

    A 3-inch piece of ginger, peeled and grated

    1/2 – 1 Tsp. of red pepper powder (Gochugaru)*

    4 tsps. Thai Red Curry Paste

    4 cloves garlic, minced

    2 cups mushrooms,  chopped

    1 large red bell pepper, halved and thinly sliced

    6 cups Veggie broth (can sub a vegan chicken broth)

    2 cans coconut milk

    3 blocks extra firm tofu, cut into 1 inch cubes

    2 tsps. Tamari

    Juice of 3 limes

    4 Tbsps. Coconut (or Palm) Sugar

    Rice Noodles for serving

    Cilantro and green onions for garnishing

    Instructions:

    Prepare your rice noodles according to package directions, rinse and set aside.

    In a large soup pot, add a tablespoon or two of broth (I don’t use oil). Add onions, ginger, garlic,  and gojugaru (red pepper powder).  Sauté over medium heat for a few minutes  until fragrant. Stir constantly to avoid sticking – if it becomes to dry add in more broth, or if you use oil, a touch of oil.  Add red curry paste and lemongrass paste, stirring constantly for another 2 minutes.

    Add mushroom and red bell peppers, sautéing for a few minutes. Again, if mixture becomes dry add a splash of broth.

    Add broth and coconut milk, bring to a simmer.  Add in cubed tofu, cover and continuing cooking on a low simmer for 20 minutes.

    Stir in coconut sugar, the juice of 3 limes, and tamari.

    Ladle into bowls over cooked rice noodles, and stir in a handful of cilantro before serving.

    Leftovers can be served over rice.

    *Gochugaru powder is the Korean equivalent of red pepper flakes. You can purchase it coarse or fine, it tastes the same and cooks the same. I prefer to use this over using fresh red chilis, or red pepper flakes sold in the spice section as there is no chopping, and I think the taste is much milder. I use it whenever I need red chilies or red pepper flakes,  or want to add some spice to my dishes.

    Enjoy!

     

    Vegetarian/Vegan Tom Kha Gai (Thai Coconut Soup)
    Author: Gay Van Beek for Canterbury Cottage Designs
    Ingredients
    • 1 small onion diced
    • A 3-inch piece of ginger peeled and grated
    • 1/2 – 1 Tsp. of red pepper powder Gochugaru*
    • 4 tsps. Thai Red Curry Paste
    • 4 cloves garlic minced
    • 2 cups mushrooms chopped
    • 1 large red bell pepper halved and thinly sliced
    • 6 cups Veggie broth can sub a vegan chicken broth
    • 2 cans coconut milk
    • 3 blocks extra firm tofu cut into 1 inch cubes
    • 2 tsps. Tamari
    • Juice of 3 limes
    • 4 Tbsps. Coconut or Palm Sugar
    • Rice Noodles for serving
    • Cilantro and green onions for garnishing
    Instructions
    1. Prepare your rice noodles according to package directions, rinse and set aside.
    2. In a large soup pot, add a tablespoon or two of broth (I don’t use oil). Add onions, ginger, garlic, and gojugaru (red pepper powder). Sauté over medium heat for a few minutes until fragrant. Stir constantly to avoid sticking – if it becomes to dry add in more broth, or if you use oil, a touch of oil. Add red curry paste and lemongrass paste, stirring constantly for another 2 minutes.
    3. Add mushroom and red bell peppers, sautéing for a few minutes. Again, if mixture becomes dry add a splash of broth.
    4. Add broth and coconut milk, bring to a simmer. Add in cubed tofu, cover and continuing cooking on a low simmer for 20 minutes.
    5. Stir in coconut sugar, the juice of 3 limes, and tamari.
    6. Ladle into bowls over cooked rice noodles, and stir in a handful of cilantro before serving.
    7. Leftovers can be served over rice.
    Recipe Notes

    *Gochugaru powder is the Korean equivalent of red pepper flakes. You can purchase it coarse or fine, it tastes the same and cooks the same. I prefer to use this over using fresh red chilis, or red pepper flakes sold in the spice section as there is no chopping, and I think the taste is much milder. I use it whenever I need red chilies or red pepper flakes, or want to add some spice to my dishes.