Ingredients for Vegetarian Tom Ka
- 1 can (13.5 oz) coconut milk
- Vegetable Stock
- 2 stalks lemongrass (lightly bruised)
- Fresh Gingerroot
- 4-6 kaffir lime leaves (or 1 tbsp lemon zest/leaves)
- 1 cup cauliflower florets (or 1 cup of your choice of mushrooms, tofu, tomatoes, water chestnuts, bell peppers, or vermicelli noodles)
- Light Soy Sauce
- 1 tbsp sugar
- Chilies
- 1 tbsp fresh lime juice
- Fresh cilantro leaves, for garnish
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How to Make Vegetarian Tom Ka
- Heat 1 can (13.5 oz) coconut milk in a medium saucepan over medium heat. Add 2 stalks lemongrass (lightly bruised), 1 inch galangal (sliced), 4-6 kaffir lime leaves (or substitute with 1 tbsp lemon zest/leaves), 2-3 Thai chili peppers (adjust to taste), 1 tbsp soy sauce, and 1 tbsp sugar.
- Simmer gently for 10 minutes with the lid slightly ajar to allow steam to escape. Strain the mixture through a fine-mesh sieve into a clean saucepan, discarding the solids.
- Return the strained soup base to the saucepan. Add 1 cup vegetable broth and 1 cup cauliflower florets (or 1 cup of your choice of mushrooms, tofu, tomatoes, water chestnuts, bell peppers, or vermicelli noodles).
- Simmer until the cauliflower (or your chosen vegetable) is tender-crisp, about 5-7 minutes.
- Remove from heat and stir in 1 tbsp fresh lime juice.
- Ladle the soup into bowls. Garnish with fresh cilantro leaves.
- Drizzle each serving with 1 teaspoon of sesame chili oil for an extra kick (optional).
- If you can't find kaffir lime leaves, use lemon leaves or lime zest as a substitute. Experiment with your favorite vegetables for endless variations!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
22g
Fat
29g
Carbs
3g
