Are you craving a taste of Thailand but short on time? This vegan Tom Kha recipe delivers all the creamy coconut, fragrant lemongrass, and zesty lime of the classic without any of the fuss. This easy recipe is perfect for a quick weeknight dinner or a satisfying weekend meal. It’s a healthy, delicious dish that's surprisingly simple to make, even for beginner cooks. Get ready to transport your taste buds to a tropical paradise!
Ingredients:
- 1 tbsp coconut oil
- 1 large onion, chopped
- 2 stalks lemongrass, thinly sliced (white part only)
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup cremini mushrooms, sliced (or your favorite mushrooms)
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp lime juice
- 1 tbsp brown sugar (or maple syrup)
- 1-2 red chilies, finely chopped (adjust to your spice preference)
- 1/4 cup chopped cilantro, for garnish
- Lime wedges, for serving
Instructions:
Step 1: Sauté the Aromatics
Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion and sauté until softened, about 5 minutes. Then, add the lemongrass, garlic, and ginger and cook for another minute until fragrant. This step builds the foundation of the soup's incredible flavor.
Step 2: Build the Broth
Pour in the vegetable broth and bring to a simmer. Add the coconut milk, mushrooms, and bell pepper. Reduce heat and simmer for 10 minutes, allowing the flavors to meld beautifully.
Step 3: Add Vegetables and Seasoning
Stir in the broccoli florets, soy sauce, lime juice, brown sugar, and chili. Simmer for another 5-7 minutes, or until the broccoli is tender-crisp.
Step 4: Garnish and Serve
Remove from heat and stir in the cilantro. Taste and adjust seasoning as needed. Serve hot, garnished with extra cilantro and a squeeze of lime.
Cooking Tips for the Best Tom Kha:
- Lemongrass is Key: Don't skip the lemongrass! It's essential for that authentic Tom Kha flavor. Bruising the lemongrass stalks slightly before slicing releases more aroma.
- Coconut Milk Matters: Use full-fat coconut milk for the richest, creamiest soup. Light coconut milk will result in a thinner soup.
- Spice Level: Adjust the amount of chili to your preference. Start with one chili and add more if you like it spicier.
- Fresh Ingredients: Using fresh herbs and spices will significantly enhance the flavor of your Tom Kha.
Variations:
- Add Protein: Toss in some cooked tofu, chickpeas, or even tempeh for extra protein.
- Vegetable Swap: Feel free to substitute your favorite vegetables. Zucchini, spinach, or snow peas would all be delicious additions.
- Garnish Game: Elevate the presentation with a sprinkle of toasted sesame seeds or chopped peanuts.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Fat: 20-25g
- Protein: 8-10g
- Carbohydrates: 20-25g
This vegan Tom Kha recipe is a simple yet flavorful meal that's perfect for a healthy and delicious dinner. Enjoy!