The vegan version of the popular Thai Soup! This Vegan Tom Kha Gai is packed with veggies and has tons of flavors - sweet, tart & spicy! So comforting!
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 2
- Category: Soup
- Cuisine: Thai
Ingredients
- 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)
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.