| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 28g | 12g | 25g |
| sugars | fibre | protein | salt |
| 5g | 3g | 6g | 1.2g |
Why I Love Thai Vegetarian Tom Kha Soup
There’s something about this Vegetarian Tom Kha Soup that keeps me coming back for more. Despite my penchant for French desserts and Creole cuisine inspired by my Louisiana roots, I often find myself needing a change of pace. This recipe, centered around an infusion of fresh and flavorful Thai ingredients, provides just the right balance of spicy, sweet and savoury.
A Beautiful Blend of flavors
What sets this Vegetarian Tom Kha Soup apart is its beautiful blend of flavours. Lemongrass, ginger and chili peppers create a strong, spicy backbone for the soup, but the inclusion of coconut milk tempers the heat and adds a creamy richness. The soy sauce and brown sugar contribute another layer of complexity with their sweet and savoury notes. And what I particularly love is the abundance of fresh vegetables – mushrooms, tomatoes, zucchini, and red bell pepper – that add a refreshing and nutritious aspect to the soup.
Simple Yet Satisfying
While this dish is light and healthy, it’s also deeply satisfying. This combination of heat from the chili peppers and sweetness from the coconut milk creates a harmonious blend that keeps you coming back for more. You can adjust the heat according to your personal preference, making it a great option for those who prefer less spicy food.
This Vegetarian Tom Kha Soup is reminiscent of dishes like Tom Yum Soup or Thai Coconut Chicken Soup. They all follow the principle of combining spicy, sour, sweet and savoury elements to create a rich, multi-layered flavour profile.
And if you’re wondering who might have inspired this recipe, it’s none other than the renowned Thai chef, David Thompson. His approach to cooking and his steadfast dedication to authentic Thai cuisine has been of huge inspiration – not only for this Vegetarian Tom Kha Soup, but also for many other recipes.
Pair this Vegetarian Tom Kha Soup with dishes like Pad Thai or Fried Rice for a complete Thai-inspired meal.
What You’ll Need
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1 lemongrass stalk, bottom 6 inches only, finely chopped
- 2 red chili peppers, seeded and chopped
- 6 cups vegetable broth
- 2 cans (13.5 ounces each) coconut milk
- 1 cup sliced mushrooms
- 1 cup chopped tomato
- 1 cup chopped zucchini
- 1 cup chopped red bell pepper
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh basil, chopped
- 2 limes, juiced
- Salt, to taste
Method
Step One
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, minced ginger, chopped lemongrass, and chopped red chilli peppers to the pot. Sauté for about 5 minutes, or until the onion has softened and become translucent.
Step Two
Pour the vegetable broth into the pot. Also add the cans of coconut milk. Bring the mixture to a boil over high heat. Turn down the heat to low, cover the pot, and let it simmer for about 10 minutes.
Step Three
Add the sliced mushrooms, chopped tomato, chopped zucchini, and chopped red bell pepper to the pot. Stir well to combine, then cover the pot again and let the soup simmer for another 10 minutes, or until the vegetables are tender.
Step Four
Stir in the soy sauce and brown sugar. Let the soup simmer for a couple more minutes so the flavors can meld together.
Step Five
Turn off the heat, then stir in the chopped fresh cilantro, fresh basil, and lime juice. Taste the soup and add salt as needed.
Step Six
Serve the hot soup as is, or you can garnish it with more fresh herbs or a few slices of lime for extra flavor. Enjoy your vegetarian Tom Kha Soup!
