Z and the boys had their soup with free-range chicken breast.
Traditional Tom Kha Gai is made with chicken and shrimp, but for vegan version you can add non-GMO tofu, rice noodles, and/or vegetables like carrots, broccoli, and green beans.
Another key ingredient I forgot to add to the soup is lemongrass but no one noticed. If it’s available, get it. It’s a magical herb that tastes like as if lime and ginger had a baby. With the rest of the lemongrass you didn’t use in your soup, you can make tea, or shave it into cakes and jams, or add it to soups or stews.
- Serves 4 as a main course
- 7 small shallots or 1 medium onion
- 2½" piece galangal root or ginger or/and 2 stalks of lemongrass
- 1½" piece turmeric root or ½ teaspoon turmeric powder
- 1 cup crimini mushrooms
- 1 tablespoon coconut oil or canola oil
- 5 cups vegetable broth or water
- 3 cups water
- Small bunch cilantro
- Handful Thai basil or Italian
- 6 scallion stalks
- 12 kaffir leaves (6 Kaffir mustaches) or zest of 1 lime
- 2 tablespoons tamari or a vegan fish sauce
- ½ tablespoon coconut sugar or any sugar of your choice
- 1 13.5 oz. can of coconut milk
- 1 lime
- Chili flakes
- Thai rice noodles
- Prepare the ingredients: peel the shallots or onion and chop roughly. Wash the galangal and turmeric and slice them (¼" or 1 cm). Wash the mushrooms and dry. (I don't like the stems so I remove and discard them). Soak the basil, cilantro, scallion and kaffir lime leaves in cold water for a few minutes and drain. Put 1 sprig of cilantro and basil on the side for garnish.
- Put the coconut oil or canola oil in a medium soup pot on medium heat. Add the shallots or onion and sauté for a couple of minutes. Add the mushrooms and continue to sauté for 1 - 2 minutes. Add the vegetable broth, water, galangal, turmeric and herbs to the pot, raise the heat to high, and bring to a boil.
- Cook on high heat for 10 minutes, then lower to a simmer. Add the tamari or fish sauce and coconut milk, and cook for another 5 - 10 minutes.
- Meanwhile, prepare the rice noodles. Fill a large saucepan with water and bring to a boil over high heat. Only when the water is boiling, stir in the noodles. Cook until they are tender/al dente, about five minutes. Drain and rinse them under cold water. (If you live in California, or anywhere with a water shortage, prepare a bowl with cold water and add them in.)
- Put a handful of noodles (or as much as you like) into bowls, ladle the soup over, and garnish with chili flakes, basil, cilantro and a lime wedge on the side.