Thai Coconut Soup | Vegan

August 12, 2016

I know its still summer but the heat has never stop my love for soup. It’s just a matter making the right ones. This one has such a beautiful and refreshing flavor due to the lemongrass and the lime, making it the perfect soup for all year round.

Technically it’s a veganized Tom Kha Gai soup. But since its not a traditional recipe I didn’t want to call it that, as its not the real thing. Since Tom Kha Gai traditionally comes with chicken I decided to use artichoke hearts. They add something really delicious to this soup. My favorite thing about this recipe is the combination of all these unique flavors, like the lemongrass and the kaffir lime and the galangal. You will be able to find fresh lemon grass in most larger supermarkets as well as the dread kaffir lime and the ground galangal. If not just check your local asian supermarket.

So weather its a rainy summer day and your in need for some healthy comfort food or you’re just feeling like having soup this is going to be the perfect recipe for you!

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Serves 2-3

Ingredients:

  • 2 cans of coconut milk
  • 1 cup or 230ml of vegetable broth
  • 1 tsp of ground galangal
  • 6 stalks of lemongrass
  • 8 leave of kaffir lime
  • 1 red chilli pepper
  • 2 tbsp of nori flakes (or a crushed up nori sheet)
  • 2 cups or 200g of diced mushrooms
  • 1 cup or 160g pickled artichoke hearts
  • juice of 2 limes
  • soy sauce to taste
  • 1 tbsp of coconut sugar

for garnish:

  • fresh cilantro
  • about 4-5 spring onions
  • 2 handful of mung bean sprouts

Method:

  1. Bring one can of the coconut milk and the vegetable broth to a boil.
  2. Add the lemon grass, kaffir lime, nori flakes, galangal and the chili. Remove the chili seeds if you don’t like the soup to be super hot. Let everything cook for about 10-15 mins with a closed lid.
  3. Remove the kaffir lime, the lemon grass and the chili from the soup.
  4. Add the diced mushrooms and the artichoke hearts and cook for another 5 minutes or until the mushrooms are cooked through.
  5. Now add the rest of the coconut milk, lime juice, coconut sugar and soy sauce. Stir well.
  6. Serve the soup topped off with the cilantro, bean sprouts and spring onion. I also like to add some black sesame seeds just for the eye 🙂

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