10 Tasty soups Recipe--Thai Coconut Soup

Thai Coconut Soup : Spicy, sweet, sour and exciting and interesting umami taste, this vegan recipe for Tom Kha is a sure dinner winner that hits many of the flavor notes. This Thai Coconut Soup is one of the best ways to add a little more warmness to just cold or feeling under the weather.In Thai, tom means “soup” or “boiled,” and kha means “galangal,” which is a member of the same family as ginger and turmeric. Tom Kha is a popular Thai hot and sour soup that is made with chicken (tom kha gai), seafood (tom kha goong), or with veggies and mushrooms. That is vegetarian form.

                                                    Thai Coconut Soup
Creamy coconut milk provides the perfect soul for this interesting and exciting soup. The essential herbs and spices added are Kaffir lime leaves, galangal, lemon grass, Thai chilies, and lemon juice. These spicy and sour flavors are traditional for Thai coconut soup, so I recommend using all of them if possible.this is a comforting and soothing soup.As a vegetarian, I make this soup with veggies and mushrooms. Feel free to swap in your own favorites, as this soup recipe is quite flexible and tastes great with just about any veggies you like. And if you’re craving more protein, feel free to add in some tofu!

If we prefer more of interesting and exciting umani bomb, we can also take  the soup exclusively with mushrooms. Feel free to use a mix of mushrooms like button, cremini, shiitake or straw mushrooms. We can also use dried mushrooms if we’d rather. People love umami flavors, so we also add an extra dose with dried mushroom powder. Yum!
To get some of the flavor we would get from fish sauce while staying vegan, we used soy sauce instead. If you are avoiding gluten, opt for Tamari, Bragg’s aminos or coconut.
The some  more flavors work in harmony. Sour flavors from lemongrass and fresh lemon juice mingle with to amplify the hotness from the Thai red chiles. The coconut milk helps to tame some of the heat of the chiles while offering a creamy consistency that gives
It’s healthy, too!

                                                              Thai Coconut Soup
  • With less than 200 calories per serving, I’d venture to say that this Thai coconut soup is perfectly right for any diet. If one is following a paleo lifestyle, this recipe is far better choice for him. In fact, if he substitute the soy sauce for coconut aminos and omit the  sugar, it’s even Whole 30 approved.With just 12 net carbs per serving, it is also appropriate for those of you following a low carb diet. My vegetarian tom kha soup is also packed with all of the nutritional content of a wide variety of vegetables, boasting nearly half of your daily recommended values of vitamins A, B and C. How’s that for healthy eating?
  • If we need to bulk up our meal a bit, this Thai coconut soup can be served with any noodles or rice. I prefer serving it with flat rice noodles or steamed rice, but it is quite lovely served solo.
  • With just 12 net carbs per serving, it is also enough for those of you following a low carb diet. My vegetarian tom kha soup is also packed with all of the nutritional content of a wide variety of vegetables, boasting nearly half of our daily needed values of vitamins A, B and C.  that for healthy eating.
  • If you want to bulk up your meal a bit, this Thai coconut soup can be served with any noodles or rice. I prefer serving it with flat rice noodles or steamed rice, but it is quite lovely served solo.
  • Sauté Vegetables
  •  Heat 2 tablespoons coconut oil in a pan. Add ⅓ cup sliced onions and ½ teaspoon finely chopped garlic.
  Thai Coconut Soup

TIP: Feel free to make some substitutions here based on what you have in your pantry. You can use sunflower oil or sesame oil in place of the coconut oil. You can also use shallots, pearl onions (even frozen!) or small onions instead.

Sauté for two minutes on low to low-medium heat, until the onions begin to soften.
  • 4 Now you can add your choice of mix veggies to the soup. I used the following:⅓ cup chopped carrots
  • ½ cup chopped cauliflower florets
  • 2 cups chopped white button mushrooms
  • ¼ to ⅓ cup sliced baby corn
  • ⅓ cup chopped capsicum (green bell pepper)
Mix well and sauté for 2 to 3 minutes on low to medium-low heat.
Now add the chopped Thai chillies, torn kaffir leaves, sliced galangal and lemongrass stalks, and ½ teaspoon sea salt (as needed).

TIP: Remember that we will be adding soy sauce later, so start slowly with adding salt now.
         Then add 1.5 cups water or Homemade Vegetable Stock. Mix well.
Cook Veggies
 Cover and simmer on low to medium-low heat until vegetables are tender. This should take roughly 12 to 15 minutes
  • The veggies should be tender enough to eat with a spoon. You can keep them al dente if you prefer more crunch, but keep in mind that this is a soup.
Thai Coconut Soup

TIP: Instead of sugar,  date/maple syrup or coconut/brown sugar can be used.
Mix and simmer for 2 to 3 minutes on medium-low heat.
Garnish Tom Kha Soup
 Add 1 cup thick coconut milk and gently heat for 1 to 2 minutes on a low heat.

TIP: To avoid “split”  keep the heat on LOW. Do not allow it to come to a boil.
 Switch off the heat, add 1 tablespoon of lemon juice and stir. Feel free to adjust the amount of lemon juice you use to make it even more sour.
  •  Pour into soup bowls. Garnish with fresh coriander leaves (cilantro) and serve hot. To turn tom kha into a heartier meal, serve with hot noodles (rice or flour based) or steamed rice. Enjoy!
  • Both fresh and dried mushrooms can be added. For dried mushrooms, rinse them thoroughly and soak them in warm water for a couple of hours. The brodo (mushroom soaking liquid) is a potent flavor booster, so feel free to add some to your Thai coconut soup or save it to make risotto later.
  • Spicy, sweet, sour and umami, this vegan, vegetarian Tom Kha recipe is a good for dinner . This Thai Coconut Soup is rich with vegetables and mushrooms for a healthy, delicious meal paired with rice noodles or steamed rice.

Prep Time 10 mins           Cook Time 20 mins                    Total Time 30 mins

Course Soup                     Diet Gluten Free, Vegan, Vegetarian
            

Servings 4

Ingredients

  • 2 tablespoons coconut oil or sunflower oil or sesame oil
  • ⅓ cup sliced shallots or pearl onions or small onions
  • ½ teaspoon finely chopped garlic
  • ⅓ cup chopped carrots
  • ⅓ cup chopped capsicum (green bell pepper)
  • ½ cup chopped cauliflower florets
  • 2 cups chopped button mushrooms – 200 grams or cremini or fresh oyster mushrooms
  • ¼ to ⅓ cup sliced baby corn
  • 1 tablespoon sliced galangal or 1.5 to 2 inches galangal
  • 1 tablespoon sliced lemongrass stalks or 2
  • lemongrass stalks
  • 6 to 7 kaffir lime leaves
  • 6 bird's eye chilies or small Thai red chilies, diagonally sliced, or add as required
  • 1.5 cups water or Vegetable Stock
  • ½ teaspoon sea salt or regular salt, add as required
  • ⅓ cup diced tomatoes or 1 small to medium tomato or 4 to 5 cherry tomatoes
  • 1 tablespoon soy sauce (naturally brewed) or tamari, coconut aminos or Bragg's
  • aminos
  • 1 teaspoon palm sugar or coconut sugar or raw sugar or brown sugar
  • 1 tbsp shiitake mushroom powder – optional
  • 1 cup Coconut Milk (Thick)
  • 1 tablespoon lemon juice or add as required
  • 1 to 2 tablespoons coriander leaves (cilantro) – for garnish
  • chicken ~ feel free to use a rotisserie chicken for convenience
  • onions ~ regular onions or scallions
  • mushrooms
  • baby bok choy
  • pea pods
  • carrots
  • kale
  • bean sprouts
  • bell peppers

Instructions 

  • Sautéing Veggies
  • Heat oil in a pan. Add sliced shallots or onions finely chopped garlic.
  • Saute for two minutes on low to low-medium heat.
  • Add the chopped veggies and sliced mushrooms. We can add your choice of mix veggies to the soup.
  • Mix well and saute for 2 to 3 minutes.
  • Add water. You can also add homemade vegetable stock.
  • Now add the sliced lemongrass stalks, galangal, kaffir lime leaves, and thai chilies.
  • Season with salt and mix well. Keep in mind to add less salt as soy sauce which may have some salt, will be added later to the recipe.
  • Cook Veggies Cover and simmer on low to medium-low heat until the vegetables are tender. Do not overcook the veggies. This takes about 12 to 15 minutes.
  • Then add tomatoes, mushroom powder (optional), palm sugar, and soy sauce. Mix and simmer for 2 to 3 minutes on medium-low heat.

Finish Tom Kha
  • Add coconut milk. Mix well and heat for 1 to 2 minutes on a low heat. Do not boil so that the coconut milk does not get split.
  • Lastly, add lemon juice and stir.
  • Pour in soup bowls. Garnish with cilantro
  • and serve hot. You can even place some hot noodles or steamed rice in the bowl and pour soup over the noodles or rice.
Notes
  • Reduce the amount of thai chilies (bird’s eye chilies) for a less spicy tom kha.
  • Use thick coconut milk in the recipe and not lite coconut milk. You can also use coconut cream, but thin it down a bit by adding some water.
  • Feel free to include veggies of your choice. Also add mushrooms that are easily available to you. For dried shiitake mushrooms, rinse and re hydrate them in water for a few hours.
  • Adjust the soy sauce, chillies,  sugar, lemon juice according to your taste.
 
Now enjoy the coconut soup.