Vegan Recipes

Vegan Tom Kha Soup

The Vegan Tom Kha Soup is a very yummy recipe. Furthermore, it is a combination of excellent ingredients.

Vegan Tom Kha Soup


  • Kaffir lime 1 tsp.
  • aves: 8.
  • Shallot: 1-2
  • Crispy tofu: 1 lb.
  • Thai chillies: 2-4 fresh.
  • lemongrass: 3 tbsp.
  • Ginger: 1/4 cup.
  • Fish sauce: 3 tbsp.
  • Oyster, mushrooms: 8 oz.
  • Thai chillies: 2-4 fresh.
  • Salt.
  • Rice noodles: 1 tsp.
  • Coconut milk: 14 oz.


  1. After slicing the chicken crosswise into thin, little pieces season with pepper and set aside.
  2. Add the oil or microwave, and sauté the shallots overheat.
  3. Add the ginger, galangal overheat, lime leaves, lemongrass water, and two cups of stock.
  4. Cook slowly for five minutes to allow the flavors of the broth to seep in.
  5. When the chicken (or tofu) has barely cooked through, boil it in water for three to four minutes while gently poaching the mushrooms in water.
  6. Add the fish condiments, coconut milk, and chiles, and stir and cook gently. Stir in the added sugar and lime juice.
  7. Smell. Add extra chili paste to taste and balance with brine, lime, and spice levels.
  8. Anything should go into the cooker with the lid on, leaving the chicken thighs and two breasts to complete the lime juice, coconut milk, and sugar.
  9. Remember to add salt. Stir things up.
  10. Water-cook chicken breasts for seven minutes on high pressure, or eleven minutes for chicken thighs. Steam-cook for four minutes if using tofu.
  11. Release gradually for ten to fifteen minutes.
  12. Break the chicken into small bits with a couple of forks.
  13. Then, add the sugar, lime juice, and coconut milk to the bowl. Assess and modify the lime, salt, and heat levels. Garnish with a piece of lime.
  • Occasionally poach whole chicken thighs in the flavored broth (covered) and then shred them with two forks when creating a stovetop variant; this requires some more preparation time but avoids the need for precutting. Next, incorporate the remaining components.
  • Replace the chicken broth with veggie broth to produce a vegan version. Add tofu cubes, preferably raw or crispy (pan-sear the cooked tofu cubes in a saucepan with pepper and olive oil first). Add more vegetables if desired! Replace conventional fish broth with vegan sauce.
  • Peel and remove the shrimp, if using them, then add them to the bubbling broth and cook until the ends curl.
  • Spread it across rice or noodle dishes if desired.
Nutritional facts:

Carbohydrates: 9.5 g.

Calories: 461 kcal.

Cholesterol: 9.5 g.

Saturated fat: 28.3 g.

Sodium: 1123.7 mg.

Fiber: 0.7 g.

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