Authentic vegan tom kha recipe ต้มข่าวีแกน
This recipe will serve 2 if you're not eating rice, or 4 if you're serving it as part of a wider spread alongside rice. You can substitute defrosted vegan chicken for tofu, but if you do then don't add it until step 3 (when you add the lemongrass, soy sauce, etc...)
Servings: 4 servings
Ingredients
- 500 millilitres coconut milk preferably Aroy-D brand, divided
- 450 millilitres unsalted homemade light stock or water
- 50 grams galangal sliced into thin coins
- 1 teaspoon salt
- 250 grams firm tofu
- 1 stem lemongrass lower part thinly sliced (paper thin). If there’s more left then bash the stem and throw in
- 1 tablespoon thin Thai soy sauce See notes
- 1 teaspoon white or palm sugar
- 250 grams oyster mushrooms or whatever mushrooms
- 0-10 bird’s eye chillies bashed with the back of a knife
- 5-6 makrut lime leaves torn (if fresh off a tree, only use 3-4)
- 2-2 ½ tablespoons fresh lime juice
- Coriander to garnish
Instructions
- Add half the coconut milk, all of the stock, the galangal and salt to a saucepan. Bring the the boil. As soon as it boils, knock the heat down to a gentle simmer (somewhere in the medium-low range).
- Add the tofu. Maintain a low simmer and cook for 8-10 minutes.
- Add the remaining coconut milk, lemongrass, soy sauce, sugar, mushrooms, chillies and lime leaves. Simmer for 5 minutes.
- Turn off the heat and stir 2 tablespoons of the lime juice through. Taste for balance and add the remaining lime juice if needed.
- Serve garnished with fresh coriander.
Notes
Thai soy sauce is different from Japanese and Chinese soy sauce. Read my guide to Thai soy sauces for more information.