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Vegetarian/Vegan Tom Kha Gai (Thai Coconut Soup)
Author: Gay Van Beek for Canterbury Cottage Designs
  • 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
  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.