Vegan Tom Kaa Gai (Coconut Milk Soup)
Servings: 4 cups or 2 bowls
Ingredients
- 2 stalks lemongrass sliced in 1-inch long pieces
- 1 cup shiitake mushrooms sliced
- 1 cup diced shallot approx. 4 shallots
- 4 kaffir lime leaves**
- 1/2 cup water
- 3 bird's eye chilis sliced*
- 2 medium tomatoes sliced
- 8 ounces tofu pressed and cut into 1/2-inch cubes
- 1 13.5 ounce can coconut milk
- 4 tablespoons reduced-sodium tamari
- juice of 2 limes and fresh and cilantro for serving
Instructions
- In a large pot, combine the lemongrass, mushrooms, shallot, kaffir lime leaves and water then bring to a boil. Add the chilis, tomato, tofu and coconut milk. Season with tamari and a large pinch of salt, stir together, then allow to cook for about 5 minutes.
- Remove the pot from the head then stir in the lime juice. Taste test to see if you prefer more salt and add as needed. It should taste creamy, salty and a little sour. Serve warm with fresh cilantro and enjoy!
Notes
*Three bird's eye chilies gives this soup a mild-to-medium heat. If you are sensitive to spicy foods you might want to try starting with one and going from there to see how you like it. You can also substitute jalapeño or serrano peppers if you can't find Thai chilies.
**Substitute with extra lime juice if you are unable to find kaffir lime leaves. The flavor won't be as authentic but it will still taste good.