Food Adventures

One of my favorite soups is a Thai Coconut Soup called Tom Ka Gai. It’s bursting with flavor and is one of my comfort soups in the winter.
  • 2 cups vegetable broth
  • 1 can coconut milk full fat, 400 ml or 1 3/4 cups
  • 2 stalks lemongrass diagonally sliced, tough outer covering removed
  • 8 slices galangal 26 grams
  • 2 large carrots chopped
  • 4-5 white mushrooms sliced
  • 1/2 red pepper sliced
  • 6-7 kaffir lime leaves tear into pieces before adding
  • 2 thai chilies or to taste
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon sugar optional
  • 2 tablespoons cilantro chopped
  • 2 tablespoons lime juice or to taste

INSTRUCTIONS 

  • Place a heavy bottom pan on medium heat and then add vegetable broth, coconut milk, cut lemongrass and slices of galangal to it.Let it come to a slow simmer, you do not want to boil the milk here. Let it heat through for 5 minutes.
  • Then add in the veggies-carrots, mushroom, pepper and stir.
  • Also add the kaffir lime leaves. Remember to tear/crush them before adding to the soup. That’s what brings out their flavor.
  • Add thai chilies as well. If you like spicy food, add more of the chilies. I like mine to be on the milder side.
  • Let the veggies simmer for around 6 to 7 minutes, then add the salt.
  • Also add the sugar (if using, I recommend it) and mix. Turn heat to low and simmer for 3 more minutes and then remove pot from heat.
  • Stir in the chopped cilantro and mix.
  • Finally add in lime juice. Taste test and adjust spice level and salt to taste at this point.  
  • Discard lemongrass, galangal and serve vegan tom kha with more cilantro and a lime wedge.
  • https://www.cookwithmanali.com/vegan-tom-kha-gai-thai-coconut-soup/