Spicy Tom Kha Soup
Creamy, tangy, and full of warming spice, this Thai-inspired soup is packed with mushrooms, tofu, and fragrant herbs. Serve it as a starter, or make it a meal by pairing it with steamed rice, rice noodles, or a side of crispy tofu.
Servings: 4 (as a starter or side)
Ingredients
- 1 small shallot chopped (or ¼ cup finely chopped yellow onion)
- 4 clove(s) garlic minced or pressed
- 1 inch piece(s) fresh ginger grated or minced (about 1 tablespoon)
- ½ red chili finely chopped (adjust for spice preference)
- 1 stalk(s) lemongrass cut into 3-inch pieces and smashed (see notes for subs)
- 1 tablespoon(s) coconut oil (or 2 tablespoons broth/water for oil-free option)
- 2 tablespoon(s) soy sauce (gluten-free if preferred)
- 1 tablespoon(s) Thai red curry paste (check to make sure it's vegan)
- 1 tablespoon(s) rice vinegar
- 4 ¼ cup(s) vegetable broth (1 liter)
- 1 can (13.5 oz / 400 mL) light coconut milk
- 1 teaspoon(s) brown sugar (or sub coconut sugar or agave)
- 1 cup(s) shiitake mushrooms sliced (7 oz / 200g)
- ½ cup(s) firm tofu cubed (5.3 oz / 150g)
- 1 lime juiced
- 4 green onions chopped
- ¼ cup(s) fresh cilantro chopped
- Salt and pepper to taste
Instructions
- Sauté the aromatics: In a medium saucepan, heat the coconut oil over medium heat (or use broth/water for oil-free). Add the shallot, garlic, ginger, chili, and lemongrass. Sauté for 3-5 minutes until fragrant.
- Build the flavor: Stir in the soy sauce, rice vinegar, and Thai red curry paste. Cook for 2-3 minutes, stirring frequently.
- Simmer the broth: Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 15-20 minutes to develop the flavors. Strain the broth through a sieve, discarding the solids, then return the liquid to the pot.
- Add the main ingredients: Stir in the coconut milk, mushrooms, tofu, and coconut sugar. Simmer for another 5-10 minutes, until the mushrooms are tender.
- Finish with freshness: Stir in the lime juice, green onions, and cilantro. Season with salt and pepper to taste.
- Serve hot! Garnish with extra chili slices and cilantro. Enjoy!
- Storage & Freezing:Fridge: Store in an airtight container for up to 4 days.Freezer: This soup is freezer-friendly! Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
Notes
Lemongrass substitute: Use 1 teaspoon lemon zest + 1 teaspoon lime zest, or 1 tablespoon bottled lemongrass paste, or 1-2 kaffir lime leaves. If using lemon juice, add 1 tablespoon at the end of cooking.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 206kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1593mg | Potassium: 333mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1372IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 2mg
Find it online:
https://www.easyveganmealplan.com/recipe/spicy-tom-kha-soup/