Vegetarian Tom Kha Gai
Delight your taste buds with this creamy, aromatic Vegetarian Tom Kha Gai, a plant-based twist on the classic Thai coconut soup. This vibrant dish combines the richness of unsweetened coconut milk with zesty lemongrass, fragrant kaffir lime leaves, and a hint of spice from vegetarian Thai red curry paste. Tender mushrooms, juicy cherry tomatoes, and protein-packed tofu swim in a flavorful broth, balanced perfectly with fresh lime juice, soy sauce, and a touch of coconut sugar. Garnished with cilantro, green onions, and optional chili slices, this vegetarian Thai soup is as visually stunning as it is delicious. Ready in just 40 minutes, this gluten-free and dairy-free recipe makes a comforting starter or a satisfying main when paired with jasmine rice. Experience authentic Thai flavors in every spoonful!
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Recipe Information
Ingredients
- 2 cups Coconut milk (unsweetened)
- 2 cups Vegetable broth
- 2 tablespoons Galangal (thinly sliced, or substitute with ginger)
- 2 stalks Lemongrass stalks (bruised and cut into 2-inch pieces)
- 5 leaves Kaffir lime leaves (torn into pieces)
- 2 cups Button mushrooms (sliced)
- 1 cup Cherry tomatoes (halved)
- 1 block Extra-firm tofu (cubed)
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 3 tablespoons Fresh lime juice
- 1 tablespoon Coconut sugar (or brown sugar)
- 2 teaspoons Thai red curry paste (vegetarian/vegan-certified)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 tablespoons Green onions (sliced, for garnish)
- 1 chili Fresh red chili (thinly sliced, optional, for garnish)
Instructions
In a large pot, combine the coconut milk and vegetable broth. Heat over medium heat until it comes to a gentle simmer.
Add the galangal (or ginger), bruised lemongrass, and kaffir lime leaves to the pot. Simmer for 5-7 minutes to infuse the flavors, stirring occasionally.
Stir in the Thai red curry paste until fully dissolved, ensuring the liquid is smooth and even.
Add the sliced mushrooms and cherry tomatoes to the pot. Cook for 5 minutes or until the mushrooms start to soften.
Gently add the cubed tofu to the soup. Stir carefully to avoid breaking the tofu and let it simmer for another 3-4 minutes.
Season the soup with soy sauce, lime juice, and coconut sugar. Taste the soup and adjust to your preference, adding more lime juice or soy sauce if desired.
Turn the heat off and remove the galangal, lemongrass, and kaffir lime leaves using a slotted spoon (they are not meant to be eaten).
Ladle the soup into bowls and garnish with fresh cilantro, green onions, and sliced red chilies if desired.
Serve hot with a side of steamed jasmine rice or on its own. Enjoy your delicious Vegetarian Tom Kha Gai!
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 106.2 g | 531% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3478 mg | 151% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 46.2 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2660 mg | 205% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 4983 mg | 106% | |
*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.
