Tom Kha Soup (Vegan Thai Coconut Soup)

Ingredients

• 2 tablespoons coconut oil or sunflower oil or sesame oil
• ⅓ cup onions – sliced, can use pearl onions or shallots
• ½ teaspoon garlic – finely chopped
• ⅓ cup carrots – chopped
• ⅓ cup capsicum – chopped (green bell pepper)
• ½ cup cauliflower florets – chopped
• 2 cups or (200 grams) button mushrooms – can swap with cremini or fresh oyster mushrooms
• ¼ to ⅓ cup baby corn – sliced
• 1 tablespoon galangal – sliced, or swap with 1.5 to 2 inches galangal
• 1 tablespoon or 2 small lemongrass stalks – sliced
• 6 to 7 kaffir lime leaves
• 6 bird's eye chilies or small Thai red chilies, diagonally sliced, or add as required
• 1.5 cups water or Vegetable Stock
• ½ teaspoon sea salt or regular salt, add as required
• ⅓ cup or 1 small to medium tomato – or 4 to 5 cherry tomatoes
• 1 tablespoon soy sauce (naturally brewed) or tamari, coconut aminos or Bragg's aminos
• 1 teaspoon palm sugar or coconut sugar or raw sugar or brown sugar
• 1 tbsp shiitake mushroom powder – optional
• 1 cup Coconut Milk (Thick)
• 1 tablespoon lemon juice or add as required
• 1 to 2 tablespoons coriander leaves (cilantro), for garnish

Steps

Sautéing Veggies

1. Heat the oil in a pan, then put in the sliced shallots or onions and finely chopped garlic.
2. Sauté over low to low-medium heat for two minutes.
3. Add the chopped vegetables and sliced mushrooms; you may use your preferred mix of vegetables for the soup.
4. Mix thoroughly and sauté for 2 to 3 minutes.
5. Pour in water, or use homemade vegetable stock.
6. Put in the sliced lemongrass stalks, galangal, kaffir lime leaves and Thai chilies.
7. Season with salt and mix thoroughly, using less salt because the soy sauce added later may already contain some.

Cook Veggies

1. With the pan covered, let the soup simmer over low to medium-low heat for about 12 to 15 minutes, until the vegetables are tender. Do not overcook them.
2. Mix in the tomatoes, optional mushroom powder, palm sugar and soy sauce. Simmer over medium-low heat for 2 to 3 minutes.

Finish Tom Kha

1. Stir in the coconut milk thoroughly and heat over low heat for 1 to 2 minutes. Do not let it boil, to prevent the coconut milk from splitting.
2. Add the lemon juice last and stir.
3. Pour into soup bowls, garnish with cilantro and serve hot. Alternatively, put hot noodles or steamed rice into the bowl first and pour the soup over them.