This veganized version of the traditional Thai dish is the perfect soup for a cold night in. It is chocked full of crunchy veggies, mushrooms, soft tofu, and delicious rice noodles. It also has a real kick of spice to keep you warm!

Tom Kha Soup: Thai Hot and Sour Soup [Vegan, Gluten-Free]

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Ingredients

For the Paste:

  • 2 inches ginger or galangal, peeled and roughly chopped
  • 2 cloves garlic, peeled
  • 1 stick lemongrass, roughly chopped (see notes)
  • 1 medium green chili, roughly chopped
  • A small handful coriander
  • 6 dried kaffir lime leaves
  • 2 limes, zest only
  • 1/2 teaspoon salt

For the Soup:

  • 2 shallots, thinly sliced
  • 1 tablespoon vegetable oil
  • 1-liter vegetable stock
  • 12.3 ounces mixed vegetables, chopped
  • 7 ounces mushrooms, sliced
  • 1 14-ounce pack firm tofu, cut into small cubes
  • 1 14.5-ounce can light coconut milk
  • 1-2 limes, juice only
  • 2 tablespoons umami paste or 1 additional tablespoon tamari
  • 2 tablespoons tamari
  • 1/2 teaspoon salt
  • 10.6 ounces rice noodles, cooked
  • Small handful Thai basil, for garnish
  • Coriander, for garnish
  • Sliced red chilis, for garnish
  • Lime wedges, for garnish
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Preparation

  1. In a small blender, add all the ingredients for the paste along with 4 tablespoons of water and blend them well until you have a smooth paste.
  2. Add the shallots to a pan with the oil over medium heat and fry them for around one minute.
  3. Then add the paste and fry the mixture for 2-3 minutes until it's fragrant.
  4. Add the stock, umami, tamari, vegetables, and tofu.
  5. Bring the mixture to a boil then, reduce the heat to simmer for 10 minutes.
  6. Add the coconut milk and lime juice along with the cooked noodles, and simmer the mixture for another 2-3 minutes until it's heated through.
  7. Remove the soup from the heat and serve it with basil, coriander, chilli, and extra lime wedges.
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Notes

You can find ingredients like lemongrass, kaffir lime leaves, and galangal in any well-stocked Asian grocery.



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