Ingredients You’ll Need
Coconut Milk should have a thick and creamy consistency. It should not be too thin or watery otherwise soup will not get the desired lusciousness. This coconut soup does not contain any thickening agent. Vegetables: I prefer adding mushrooms and carrots. Shitake or Oyster Mushrooms taste great in this soup recipe. Vegetable Stock instead of water gives the much-required depth of flavour to the soup. You can use stock cubes also. Tofu is the substitute for chicken/shrimp in this soup. You can serve the soup with crispy pan-fried tofu or add plain firm tofu while simmering the soup. Seasoning: Salt, Brown Sugar, Black Peppercorns, Thai Bird’s Eye Chilli, and Soy Sauce. Original Tom Kha Gai requires fish sauce for that umami touch. For a vegan coconut soup, tamari or a good quality light soy sauce is a good choice. Galangal (Thai Ginger) gives that subtle sharpness, warmth, and spiciness to the soup. Garlic: Add a tiny bit of minced garlic while sauteeing the vegetables. Herbs: Thai Basil, Lemongrass, Kaffir Lime Leaves, Coriander Leaves. For cooking use, sesame, groundnut, coconut oil or any neutral-tasting vegetable oil.
Variations and Additions:
Vegetables: Feel free to add vegetables like baby corn, bell peppers, or zucchini to the soup for added texture and nutrition. Protein: In addition to tofu, you can add other plant-based proteins like tempeh or seitan. Noodles: For a heartier meal, add cooked rice noodles to the soup.
How To Make Vegan Tom Kha Gai
1. Prepare the aromatics:
Begin by preparing the aromatics that will infuse your soup with its signature flavour. Take the lemongrass stalk and cut it into 2-inch pieces, then use the back of your knife or rolling pin to gently smash it. This will help release its oils and flavour. Tear the kaffir lime leaves into smaller pieces to release their essential oils as well. If you can’t find kaffir lime leaves, you can use the lime peel.
Slice the galangal or ginger thinly to allow its flavour to permeate the soup. Tie all aromatics and black peppercorns in a clean, muslin cloth like a potli/pouch.
2. Building the Soup Base:
In a large pot, heat oil. Add minced garlic and vegetables. Saute them for a minute. Add the vegetable stock, salt, sugar, soy sauce, and the muslin pouch of aromatics.
Bring the soup to a gentle boil over medium heat. Once it starts to boil, reduce the heat to low and let it simmer for about 10 minutes. This will allow the flavours of the aromatics to meld into the soup base.
3. Adding Coconut Milk
While the soup base is simmering, slowly add the coconut milk. Stir gently to combine. Let the soup simmer for another 10 minutes.
Add the sliced Thai bird’s eye chillies. If you prefer a milder soup, you can remove the seeds from the chillies before adding them. Let the soup simmer for an additional 5 minutes. Discard the aromatics pouch/potli before serving the soup.
5. Finishing Touches:
Remove the pot from heat and stir in the lime juice, coriander leaves or basil. Taste and adjust the seasoning as needed, adding more soy sauce, sugar, or lime juice to achieve the perfect balance.
Serving Suggestion
Ladle the Thai coconut soup into bowls, making sure to include plenty of tofu and vegetables in each serving. At this stage, you can add boiled noodles in each bowl and serve piping out coconut soup over them. Traditionally, this Thai soup is made with chicken (gai). I am sharing a plant-based, vegan version of Thai Coconut Soup without compromising the flavours. With its creamy coconut base, aromatic herbs, and the perfect balance of flavours, this vegan coconut soup will surely become a favourite in your recipe collection. Recipe Highlights
vegan recipe one pot meal easy to cook mildly spicy requires 30 minutes gluten and nuts free
Lemongrass – use dried lemongrass or lemon juice and zest Kafir Lime Leaves – regular lime leaves or lime zest/peel Galangal (Thai Ginger) – regular ginger Thai Basil Leaves – Italian Basil Brown Sugar – jaggery or white sugar Fish Sauce – light soy sauce/tamari or skip it Birds Eye Chilli – any other variety of spicy red chilli
Garnish with freshly chopped cilantro and Thai basil. Serve the soup with lime wedges and chilli oil on the side, allowing each person to squeeze fresh lime juice or add chilli oil into their bowl according to their taste.
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