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Flavorful Thai Veg Coconut Soup | Vegetarian Tom Kha Soup
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RECIPE
INGREDIENTS
Stock
1 lemongrass stalk, smashed with the side of a cleaver
1 red chilli, fresh, deseeded and cut in half
1 piece galangal, 1 inch, cut in half
4 shiitake mushrooms, dried
1 tablespoon light soya sauce
To Serve
2 kaffir lime leaves, finely julienned
1 lemongrass stalk, finely chopped (soft inner part only)
1 tablespoon coriander leaves, fresh
1 piece galangal, thumb-size, finely chopped
12 thai basil leaves, fresh, julienned
1⁄2 red chilli, fresh, finely chopped
2 teaspoons spring onions, finely chopped
Other Ingredients
4 button mushrooms, sliced thinly into 5 to 6 pieces each
1⁄2 green chilli, fresh, deseeded and finely julienned
1⁄2 carrot, medium, sliced thinly at an angle
3⁄4 cup coconut milk, thin
2 teaspoons palm sugar
1 tablespoon lime juice
1⁄2 teaspoon salt, or to taste
COOKING METHOD
- Start the stock by pouring 1½ liters of water into a medium stockpot or large saucepan and bringing to a boil over high heat. Add lemongrass, red chilli, galangal, shiitake mushrooms, and light soya sauce and boil for 30 to 45 minutes. Remove from heat and strain through a fine sieve to remove all the vegetables. Retrieve the shiitake mushroom and discard the other solids. Place the stock back on the heat.
- Slice the retrieved shiitake mushrooms thinly and add back into the stock. Follow by adding the button mushrooms, green chilli (or red if you prefer), and carrot and cook for about 10 minutes.
- Pour in thick coconut milk and simmer. Add lime juice, palm sugar, and salt. Check seasoning – it should have a good balance of sweet, salt, sour, and spice. Otherwise add the ingredient that will help the balance i.e. salt for saltiness, palm sugar for sweetness etc.
- Cook soup on low heat, not letting it come to a boil, for about 2 to 3 minutes.
- In the meanwhile, prepare 4 soup bowls by dividing the red chilli, kaffir lime leaves, spring onions, lemongrass, coriander leaves, galangal, and basil leaves and placing them equally into each of the 4 bowls.
- Remove soup from the heat and ladle equally into each of the 4 bowls, ensuring that each also gets its fair share of vegetables. Serve hot.
- Start the stock by pouring 1½ liters of water into a medium stockpot or large saucepan and bringing to a boil over high heat. Add lemongrass, red chilli, galangal, shiitake mushrooms, and light soya sauce and boil for 30 to 45 minutes. Remove from heat and strain through a fine sieve to remove all the vegetables. Retrieve the shiitake mushroom and discard the other solids. Place the stock back on the heat.
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