Coconut Soup (Vegan Tom Kha Gai)

Coconut Soup (Vegan Tom Kha Gai)

Thai-Inspired Coconut Lemongrass Soup

A fragrant, creamy soup with bright citrus and gentle heat.

Servings: 4 main (or 6–8 appetizer)
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

• 2 cups coconut milk
• 3 cups vegetable stock
• 4 stalks lemongrass, cut into pieces
• 3–4 kaffir lime leaves
• 3″ galangal, sliced (or dried)
• 1 medium onion, quartered
• 3–4 Thai chilies, sliced
• 1 package firm tofu, cubed
• 1 cup mushrooms
• 2 cloves garlic, crushed
• Sliced carrots
• Sliced cabbage
• 1 tsp sugar
• 1/4 tsp pepper
• 2 tbsp soy sauce or tamari
• 3 tbsp lime juice
• 1–2 cups mung bean sprouts
• 2–3 cups cooked rice noodles

Instructions

1. Cook rice noodles, drain, and set aside.
2. Bring stock to a boil in a large pot.
3. Add lemongrass, lime leaves, galangal, onion, vegetables, and sugar. Simmer 5 minutes.
4. Add coconut milk, chilies, and soy sauce. Simmer 5 minutes.
5. Add tofu and mushrooms and heat through.
6. Add noodles and remove from heat.
7. Serve over bean sprouts and finish with lime juice.