Vegan Tom Kha

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1. BushyEyes January 24, 2022

   **Recipe here originally: [Vegan Tom Kha](https://www.triedandtruerecipe.com/vegan-tom-kha/)**

   This is one of my favorite soups of all time. It’s so spicy and flavorful and is perfect for a cold day. I started reading more about it and realized it was actually pretty easy to make at home, so I gave it a go today. The only real challenge with this one is sourcing the ingredients, but I have substitutions listed below!

   Normally, you’ll see it at the restaurants as *tom kha gai*

   *Tom* means soup, *kha* means galangal, and *gai* means chicken

   I made a vegan version, so I didn’t use any chicken though thin slices of chicken can be added during the second simmer if you eat meat!

   * **Shiitake mushrooms**: replace with any mushroom
   * **Galangal:** replace with ginger root
   * **Lime leaves:** replace with juice and zest from 1 lime
   * **Lemongrass:** Omit if you can’t find it
   * **Thai chili peppers:** Your favorite hot pepper, such as serrano or jalapeño, or use crushed red pepper to taste
   * **Vegan fish sauce:** Add more soy sauce and omit this if you can’t find it. Or, use the classic fish sauce if you aren’t vegetarian
   * **Coconut milk:** Your favorite plant-based cream or milk.

   **How to serve it:**

   * You can serve it simply as a soup.
   * Serve with cooked rice or rice noodles
   * Add torn soft tofu or thin slices of chicken to the broth to add some additional protein and heartiness to this soup.

   ## Equipment

   * Large pot
   * Slotted spoon or sieve

   ## Ingredients

   * 1 tablespoon plus 1 teaspoon neutral oil
   * 1 pound mixed mushrooms torn or sliced
   * 12 lime leaves or juice and zest of 1 lime,
   * 1½ inch piece of galangal peeled
   * .25 ounces lemongrass about a 6-inch piece
   * 4 Thai chili peppers trimmed and halved, optional
   * 6 cups water
   * 2 tablespoons soy sauce
   * 2 teaspoons vegan fish sauce, optional
   * 14-ounce can coconut milk
   * Salt and pepper to taste

   ## For serving (optional):

   * Cooked white rice
   * Cilantro
   * Chili oil
   * Lime wedges

   ## Instructions

   ## Cook the mushrooms:

   * Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the mushrooms and cook, stirring often, for 10–15 minutes until golden brown. Season with salt and pepper. Transfer to a bowl.

   ## Prepare the galangal and lemongrass:

   * Place the peeled galangal on a sturdy cutting board. Use the handle of your knife or a heavy-bottomed pan and smash the galangal until crushed open. Next, remove the tough outer layers from the lemongrass and crush the same way you crushed the galangal.

   ## Cook the aromatics:

   * Add 1 teaspoon of neutral oil to the pot and turn the heat to medium. Add the lime leaves, galangal, lemongrass, and halved Thai chili peppers. Sizzle in the pot for 1 minute until fragrant. Pour in the water and soy sauce and bring to a boil. Reduce heat and simmer for 15–20 minutes—taste and season to your preferences.

   ## Strain the broth:

   * Use a slotted spoon to remove all of the solids from the pot—alternatively, strain through a sieve. Discard the solids and return the broth to medium-high heat.

   ## Finish the tom kha:

   * Add the coconut milk and vegan fish sauce to the pot. Bring to a low boil and then reduce heat and simmer for an additional 10 minutes—taste and season to your preferences.

   ## To serve:

   * Ladle the tom kha into bowls and serve with cooked rice, fresh cilantro, and a drizzle of chili oil. Garnish each dish with a lime wedge. Enjoy!

   ## Nutrition

   Calories: 257kcal | Carbohydrates: 40g | Protein: 6g | Fat: 7g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 615mg | Potassium: 409mg | Fiber: 3g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 1mg

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