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Thai Coconut Vegetable Soup – Tom Kha

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5 from 1 review

A popular Thai soup with intense and aromatic flavors in a rich and creamy coconut-infused broth. It’s a flavorful mix of sweet, sour and spicy flavors that’s super satisfying.

Ingredients

Scale
  • 3 cups vegetable or chicken broth
  • 2 tablespoons coconut sugar
  • 1–2 tablespoon Thai red chile paste* (see notes for types of chili paste)
  • 1 tablespoon fresh ginger, minced or grated
  • 2 shallots, chopped
  • 2 fresh or dried kaffir lime leaves or 1 teaspoon finely grated lime zest
  • 2 stalks lemongrass, bottom 4” only, crushed and left whole
  • 2 tablespoon tamarind concentrate (optional but recommended)
  • Two 13.5-ounce cans coconut milk (simple or full fat)
  • 2 1/2 cups butternut squash or sweet potato cut into 3/4” cubes
  • 2 cups shiitake or porto bella mushrooms, stems removed, and caps sliced
  • 1 cup cauliflower, cut into florets
  • 2 cups broccoli, cut into florets
  • 3 tablespoons fresh lime juice
  • 2 tablespoons Asian fish sauce (use gluten free tamari for vegan)
  • Celtic sea salt to taste
  • 1/2 cup packed cilantro leaves, chopped
  • A few whole cilantro leaves for garnish
  • 2 small red Jalapeno chiles, very thinly sliced on the bias, for garnish (optional)

Instructions

  1. In a large pot, combine the stock with the sugar, chile paste, ginger, shallots, lime zest or leaves, lemon grass and tamarind and bring to a boil over moderately high heat, turn down to simmer 5 minutes.
  2. Stir in the coconut milk and bring to a simmer. Let simmer 10 minutes.
  3. Add the butternut squash and cook 5 minutes
  4. Add mushrooms cook 3-5 minutes or until butternut squash is almost tender.
  5. Taste and add more chili paste if you want more spice.
  6. Add broccoli, cauliflower and simmer, stirring occasionally, until the broccoli is bright green, 2 minutes.
  7. Remove from the heat and discard the lime leaves and lemongrass.
  8. Stir in the lime juice, fish sauce if using, taste to adjust salt. (if you’re not using fish sauce add more gluten free tamari to taste).
  9. Let sit 5 minutes to allow flavors to develop.  Taste again to see if you want more lime juice or salt.
  10. Ladle the soup into bowls, sprinkle with chopped cilantro.
  11. Garnish with whole cilantro leaves and sliced chilies. Serve.
  12. Keeps 4 days in the refrigerator.

Notes

If you use Mae Ploy Red Curry Paste, I would suggest using 1/2 – 1 tablespoons to start and adding up based on what level of heat you’re comfortable with. (I use 1  tablespoons)

Thai Kitchen Red Curry Paste is best if you want it to be 100% vegan. It’s also MUCH milder. I don’t find it hot-spicy at all,  just flavorful. It’s available in most supermarkets, health foods stores or online. For Thai Kitchen I use 2 tablespoon, add less if you are afraid it will be spicy. Add more to your own taste.

Find it online: https://eatwellenjoylife.com/thai-coconut-vegetable-soup/