Recipe: Vegetarian Tom Kha Gai soup

Indulge in a Thai hot and sour soup, made with coconut milk.

A bowl of thai mushroom coconut milk soup, garnished with coriander leaves. The bowl is placed on a piece of kitchen cloth.
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Thai green and red curry might be delicious, but this Tom Kha Gai with Vegetables is glorious! You don’t have to take our word for it. Once you try your hand at this super easy recipe, you’ll know for yourself.

We’ve packed it with carrots, broccoli, mushrooms, cherry tomatoes and lemongrass. But it’s the sweetness of coconut milk and the intensity of Galangal that lifts this soup. 

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QUICK TIPS FOR TOM KHA GAI WITH VEGETABLES

There are some quick tips you should know as you venture off into making this soup –

  • We’d recommend you stick to using galangal for the soup. Switching it for ginger completely changes the taste, and it’s not worth it. Seriously.
  • Make sure not to boil the coconut milk for over a minute!

Tom Kha Gai with Vegetables

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Course: Soup
Cuisine: Thai
Eat - Soups
Prep Time: 30 minutes
Cook Time: 20 minutes
50 minutes
Yield: 2

Ingredients

  • 1 no. Fresh Coconut (fresh )
  • 4 cups Button Mushrooms (quartered )
  • 5 Shallots (roughly chopped)
  • ½ cup Carrots (roughly chopped)
  • ½ cup Broccoli (cut into big florets )
  • 5 Cherry Tomatoes (halved)
  • 6 Galangal (slices)
  • 3 Lemongrass (stalks)
  • 2 Red Chilies (roughly chopped)
  • 2 tbsps Coconut Cream
  • 1 ½ tsp Lemon zest
  • 1 ½ tbsp Lemon Juice
  • 1 tbsp Coriander / Cilantro (roughly chopped)
  • 1 tsp Palm Sugar
  • Black Pepper Powder (to taste)
  • Salt (to taste)

Equipment

  • High speed blender
  • Cooking pot

Instructions

Making the coconut milk

  • Grate 1 whole coconut and add it to a high-speed mixer
  • Add 1 cup water and blend it well together
  • Transfer this to a bowl covered with a muslin cloth, and squeeze out the liquid. This is thick coconut milk already!
  • Transfer the pulp back into the mixer, add another cup of water and blend it well.
  • Repeat the squeezing out process into a separate bowl, and you have your medium-thick coconut milk.
  • Now repeat the process again, by taking the leftover pulp from this squeeze and blending it again with some more water
  • Transfer to a third bowl covered with the muslin cloth and squeeze out the liquid. This is your thin coconut milk!

Making the soup

  • In a large vessel, add thin coconut milk, lemongrass, and galangal. Bring it to a boil over a medium flame.
  • Add mushrooms, carrots, broccoli and red chillies. Let them cook until the milk starts to reduce
  • Once it’s reduced, add medium thick coconut milk, shallots, cherry tomatoes and boil it further
  • After few minutes of boiling add thick coconut milk once the tomatoes and shallots are just cooked
  • Add cilantro, lemon juice, salt, pepper, palm sugar, lemon zest and coconut cream
  • Stir a little, and let it simmer for 2 minutes before turning off the flame
  • Remove galangal and lemongrass just before serving
  • Serve piping hot!
  • While making your own coconut milk might seem like a cumbersome process, we’d urge you to do it! It’s a satisfying result, and a pretty nifty skill to have – making coconut milk. How cool is that? We also think it’s packed with hoogah! Of course, we’re a bit biased. We invite you to experience the hoogah for yourself, and have some Thai soup at the end of it! Cuddle into your sofa and enjoy this lovely meal!

  • Tom Kha Gai with vegetables is a complete meal on its own. You do not need anything better to put a big smile on your face.

  • The Tom Kha Gai with vegetables is best eaten when it is steaming hot. If you wish to eat it the next day, you can store it in an air tight container in the refrigerator. 

If you want to make the same soup with meat in it, we have you covered. Check out our Authentic Tom Kha Gai recipe with Chicken

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