Vegetarian Hot and Sour Tom Ka Style Soup
Experience a bold fusion of Thai flavors with this Vegetarian Hot and Sour Tom Ka Style Soup! This vibrant, plant-based soup pairs the creamy richness of coconut milk with a tangy, spicy kick from fresh lime juice and Thai red curry paste. Aromatic ingredients like lemongrass, galangal, and kaffir lime leaves infuse every spoonful with authentic Southeast Asian essence, while shiitake mushrooms, tender tofu, and juicy cherry tomatoes deliver satisfying textures. Perfect for a comforting weeknight meal, this quick and easy recipe is ready in just 35 minutes. Garnished with fresh cilantro, spring onions, and optional chili for added heat, this soup strikes the ideal balance of hot, sour, salty, and sweet. Whether you're craving a cozy bowl on a chilly day or exploring international vegetarian cuisine, this dish will not disappoint!
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 500 ml Vegetable broth
- 2 stalks Fresh lemongrass stalks
- 30 g Galangal or ginger (sliced thinly)
- 4 leaves Kaffir lime leaves
- 150 g Shiitake mushrooms (sliced)
- 200 g Firm tofu (cubed)
- 100 g Cherry tomatoes (halved)
- 2 tbsp Tamari or soy sauce
- 3 tbsp Lime juice (freshly squeezed)
- 1 tbsp Thai red curry paste
- 1 tsp Brown sugar
- 1 tbsp Rice vinegar
- 2 stalks Spring onions (sliced)
- 2 tbsp Fresh cilantro (chopped)
- 1 piece Fresh red chili (optional, sliced for garnish)
Instructions
Prepare the lemongrass by bruising the stalks with the back of a knife to release their flavor, then slice them into 2-inch pieces.
In a large pot, combine the coconut milk and vegetable broth. Bring to a gentle simmer over medium heat.
Add the lemongrass, galangal or ginger, and kaffir lime leaves to the pot. Simmer gently for 5 minutes to infuse the broth with aromatic flavors.
Stir in the Thai red curry paste and brown sugar, ensuring it dissolves fully into the broth.
Add the shiitake mushrooms, cubed tofu, and cherry tomatoes to the pot. Simmer for another 5-7 minutes, until the mushrooms are tender and the tofu has absorbed some of the broth's flavor.
Stir in the tamari or soy sauce, lime juice, and rice vinegar. Taste the soup and adjust the seasonings with extra lime juice or soy sauce for balance between the hot, sour, salty, and sweet flavors.
Remove the pot from heat and discard the lemongrass pieces and kaffir lime leaves.
Ladle the soup into bowls, and garnish with sliced spring onions, fresh cilantro, and optional red chili slices for added heat.
Serve hot and enjoy the vibrant combination of hot, sour, and creamy flavors reminiscent of classic Thai Tom Ka soup.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3693 mg | 161% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 49.3 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1614 mg | 124% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3911 mg | 83% | |
*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.
