Wednesday, August 5, 2015

Vegan Tom Kha Soup

This just might be my new favorite soup. It's creamy, spicy and has the perfect balance of sweet and sour. Try it with a scoop of fragrant Jasmine rice for a filling plant based dinner. So delicious!


1 Tb coconut oil or safflower oil
2" fresh ginger minced
4 cloves of garlic minced
3 shallots thinly sliced
1 Serrano pepper or 2 red Thai chilies thinly sliced
1 cup sliced mushrooms
Heat oil on medium in a large soup pot. Saute ginger, garlic, shallots, hot peppers and mushrooms for about 5 minutes or until translucent.
2.5 cups good veggie broth
1 and 1/2 cans coconut milk ( I used organic full fat )
3 Tbs lime juice
2 Tbs + 1 tsp tamari, soy sauce or coconut aminos ( I used coconut aminos)
2 tsp sriracha ( optional )
1 Tb coconut sugar or brown sugar
4-6 kaffir lime leaves
2 small stalks of lemongrass, smashed but left whole
2 cups chopped bok choy ( optional )
1 cup diced extra firm tofu
Bring to boil and then reduce heat to a simmer for about 10 minutes.
1/4 cup - 1/2 cup Thai basil
 handful of chopped cilantro ( optional )
handful of sliced green onions
Simmer for 1 more minute 


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