Vegan Tom Kha Gai
Delight your taste buds with Vegan Tom Kha Gai, a plant-based twist on the classic Thai coconut soup. Bursting with fragrant lemongrass, galangal, and kaffir lime leaves, this vibrant dish marries creamy coconut milk with hearty mushrooms, tofu, and colorful cherry tomatoes. Infused with zesty lime juice, soy sauce, and a touch of coconut sugar for a perfectly balanced flavor profile, this vegan version is as comforting as it is nutritious. Quick and easy to prepare in just 35 minutes, it's ideal for a satisfying weeknight meal. Garnished with fresh cilantro and scallions, this soup is a feast for the senses and a wholesome homage to Thai cuisine. Perfect for vegans, vegetarians, or anyone looking to enjoy authentic flavors in a health-conscious way!
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Recipe Information
Ingredients
- 4 cups Coconut milk
- 2 cups Vegetable broth
- 2 units Lemongrass stalks
- 2 tablespoons Galangal (or ginger, if unavailable)
- 4 units Kaffir lime leaves
- 2 cups Mushrooms (e.g., shiitake or button)
- 1 block Extra-firm tofu
- 1.5 cups Cherry tomatoes
- 1 small White onion
- 2 tablespoons Fresh lime juice
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Coconut sugar (or brown sugar)
- 1 unit Thai red chili (or red chili paste)
- 1 bunch Fresh cilantro
- 2 units Scallions (green onions)
- 0.5 teaspoons Salt
Instructions
Begin by preparing your ingredients. Slice the lemongrass stalks into 2-3 sections and gently bruise them with the back of a knife to release their aroma. Thinly slice the galangal (or ginger) and tear the kaffir lime leaves into smaller pieces to enhance their flavor.
Dice the tofu into bite-sized cubes and set it aside. Clean and slice the mushrooms into thin pieces. Halve the cherry tomatoes and thinly slice the onion.
In a large pot, combine the coconut milk and vegetable broth. Place the pot over medium heat and add the lemongrass, sliced galangal, and kaffir lime leaves. Bring the mixture to a gentle simmer and let it infuse for 10 minutes.
Add the sliced mushrooms, cubed tofu, onion, and cherry tomatoes to the pot. Let the soup simmer for another 7-10 minutes until the vegetables are tender but not overcooked.
Season the soup with lime juice, soy sauce or tamari, coconut sugar, and salt. If using Thai red chili, add it now for a spicy kick (adjust quantity as preferred). Stir well to combine the flavors.
Once the soup is ready, remove the lemongrass stalks and lime leaves before serving to make it easier to eat.
Ladle the soup into bowls and garnish with freshly chopped cilantro and sliced scallions. Serve hot with a wedge of lime on the side for extra brightness.
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5876 mg | 255% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 103.6 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 3057 mg | 235% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 5521 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
