Vegetarian Tom Ka
Indulge in the rich, aromatic flavors of Vegetarian Tom Ka, a plant-based twist on the classic Thai soup that’s both comforting and invigorating. This recipe combines creamy coconut milk with vibrant ingredients like fresh lemongrass, galangal, and kaffir lime leaves to create an authentic base brimming with fragrance. Tender mushrooms, tofu, and crisp carrots simmer to perfection, while a splash of soy sauce and fresh lime juice adds the perfect balance of savory and tangy notes. Finished with a garnish of chopped cilantro and green onions, this soup is a feast for the senses. Ready in just 40 minutes, it's a quick and easy choice for a flavorful weeknight dinner or an impressive starter. Serve warm for a cozy and satisfying meal that will transport your taste buds straight to Thailand! Keywords: vegetarian tom ka, Thai soup, coconut milk soup, plant-based Thai recipes, quick vegetarian dinner.
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Recipe Information
Ingredients
- 4 cups Coconut milk (full-fat)
- 2 cups Vegetable stock
- 2 whole Fresh lemongrass stalks
- 2 tablespoons Galangal (or ginger, sliced)
- 4 whole Kaffir lime leaves
- 2 cups White button mushrooms (sliced)
- 1 block Firm tofu (cubed)
- 1 large Carrot (thinly sliced)
- 1 whole Red chili (sliced, optional)
- 3 tablespoons Soy sauce
- 3 tablespoons Lime juice
- 1 teaspoon Brown sugar
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 stalks Green onions (sliced, for garnish)
- 0.5 teaspoons Salt
Instructions
Trim the lemongrass stalks and bruise them lightly by smashing them with the flat side of a knife. Cut them into 2-inch pieces.
In a large pot, combine the coconut milk and vegetable stock. Add the lemongrass, sliced galangal (or ginger), and kaffir lime leaves. Bring to a gentle boil over medium heat.
Lower the heat to a simmer and let the aromatics infuse the liquid for about 5-7 minutes.
Add the mushrooms, tofu cubes, carrot slices, and optional red chili to the pot. Simmer for another 10 minutes or until the vegetables are tender.
Stir in the soy sauce, lime juice, brown sugar, and salt. Taste the soup and adjust seasoning if needed for a balance of salty, acidic, and sweet flavors.
Remove the soup from heat and discard the lemongrass pieces and kaffir lime leaves (if desired, for easier eating).
Ladle the soup into bowls and garnish each serving with fresh cilantro and sliced green onions. Serve warm and enjoy!
Nutrition Facts
Calories |
3020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.9 g | 324% | |
| Saturated Fat | 207.9 g | 1040% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4321 mg | 188% | |
| Total Carbohydrate | 154.7 g | 56% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 53.8 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2015 mg | 155% | |
| Iron | 52.1 mg | 289% | |
| Potassium | 6174 mg | 131% | |
*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.
