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)
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.
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.
