This coconut soup is spicy and creamy, yet light and fresh and load with colorful veggies. Give it a try, you won’t be sorry! Whip it up in 30 minutes and enjoy it on a cozy evening.
Vegan Thai Coconut SoupCourse: SoupsCuisine: Thai
This soup is a light and tasty, vegan version of Tom Kha Gai – one of Thailand’s most famous soup.
1 stalk lemongrass
1 cup vegetable stock
1,5 cup coconut cream
1 (2 inch) piece galangal, thinly sliced
3 pieces of kaffir lime leaves
2 pieces carrot sliced
1,5 cup sweet potato cubed
3-4 pieces of shitake or wood ear mushroom
1 tbsp fish sauce
1,5 cup cauliflower chopped
1/4 cup freshly squeezed lime juice
5-6 pieces of bok choy leaves
1 handful fresh cilantro leaves
2 pinches of chili
- Cut the lemongrass into 5 cm pieces and pound the pieces with the side of your kitchen knife to bruise them. This helps to release the flavour into the soup.
- Using a large saucepan combine the stock, coconut milk, lemongrass pieces, galangal, whole lime leaves and stems mixture. Bring to boil.
- Reduce the heat. Add the carrot, sweet potato, mushrooms and fish sauce, stir and increase the heat slightly so the liquid is simmering gently.Once the carrot starts softening add the cauliflower. Simmer it with cover for about 5 minutes or until the vegetables cooked but still a little crunchy.
- Remove from the heat and add the lime juice and chilis and stir. Taste and correct the seasoning as needed. The soup should be sour and salty with natural sweetness from the coconut milk. Sprinkle the cilantro on top just before serving.