Recipes Vegan Tom Kha 4 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Simple lemon baked oats in a mug recipe for a Slimming World breakfast admin February 20, 2022 New Recipe: Challah admin April 21, 2021 New Recipe: Lego reshapes the baking of cakes admin April 28, 2021 New Recipe: #CookAtHome: Delicious Soft Centred Cookie admin March 11, 2021 New Recipe: Ninja wants you to trade in your beer for ice cream with the Creami admin March 17, 2022 New Recipe: Recipe: The Caker’s lemon buckwheat cookies admin March 12, 2022 About The Author More from this Author One Response 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 Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.