Description
Creamy coconut milk, zesty lemongrass, and a spicy kick of galangal make this vegan tom kha soup a must-try. It’s like a cozy Thai getaway in a bowl, perfect for spicing up your weeknight dinners. Get ready to fall in love with this flavor-packed comfort food!
Ingredients
for the soy curls
- 4 ounces soy curls
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon white pepper
for the broth
- 4 cups vegetable broth
- 1 thumb-sized piece of galangal, sliced thinly
- 2 large stalks of lemongrass, tough outer layer removed and whacked lightly against the edge of the counter to loosen up the fibers, then chopped into 2-inch pieces
- the zest and juice of one lime
- 2 cups chopped oyster or shiitake mushrooms
- 2 tablespoons vegan fish sauce
- 1 teaspoon sugar
- 13.5 ounce can of full-fat coconut milk
to serve
- chopped cilantro
- fresh basil
- lime wedges
- chili oil
Instructions
- Preheat your oven to 400 degrees.
to prepare the soy curls
- Place the soy curls in a saucepan and add just enough water to cover them. Season with salt, garlic powder, onion powder, and white pepper.
- Cover and bring to a boil, then turn off the heat and let sit for about 10 minutes. Drain and press very well to remove excess water.
- Spread the pressed soy curls on a baking sheet lined with a silpat or parchment paper. Drizzle with a bit of oil and toss to coat evenly.
- Bake for 20-25 minutes, stirring halfway through to prevent burning. They should be slightly meaty and chewy. Set aside.
to make the broth
- In a medium-sized saucepan, combine the vegetable broth, galangal, and lemongrass. Bring to a simmer over medium heat and let it simmer for about 10 minutes to infuse the flavors.
- Add the lime zest and continue to simmer for another 5 minutes
- Pour the broth through a strainer to remove and discard the bits, then return the broth to the saucepan.
to finish the soup
- Add the chopped oyster or shiitake mushrooms to the broth and allow to soften for a few minutes. Simmer until the mushrooms are tender.
- Stir in the vegan fish sauce, lime juice, sugar, and coconut milk. Heat gently and stir to combine all the ingredients. Do not boil to maintain the delicate flavors.
assemble and serve
- Divide the baked soy curls between 2 bowls.
- Pour the broth over the soy curls.
- Garnish with chopped cilantro, fresh basil, lime wedges, and a drizzle of chili oil as desired. Serve immediately and enjoy.
Notes
Ingredient Prep:
For the best results, prepare all your ingredients before you start cooking. This makes the process smoother and ensures you don’t miss any key steps.
Storage:
Store any leftover vegan tom kha soup in an airtight container in the refrigerator for up to 4 days. The flavors meld and deepen over time, making for an even more delicious bowl the next day.
Reheating:
Reheat the soup gently on the stove over medium heat until warmed through. If the soup has thickened too much in the fridge, add a splash of vegetable broth or coconut milk to bring it back to your desired consistency. Avoid boiling the soup to preserve the delicate flavors of the coconut milk and herbs.
Serving Suggestions:
Serve this soup with a side of jasmine rice or rice noodles for a more filling meal. The rice will soak up the flavorful broth beautifully.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Mains
- Method: Simmered
- Cuisine: Thai