Vegan Tom Kha
The flavour and creaminess of Tom Kha, a tangy thai soup, comes from a coconut broth infused with fresh herbs & topped with scallop mushrooms.
Servings: 2
Ingredients
- 2 king oyster mushrooms
- 10 slices galangal thumb size
- 3 lemongrass
- 6 kaffir lime leaves
- 150 g silken tofu
- 1 tbsp neutral oil
- 1 cube vegetable stock
- 1/2 tsp salt
- 2 cups water
- 200 ml coconut milk
- 2 bird's eye chillies
- 1 tbsp vegan fish sauce
Garnish
- 1/2 lime
- sliced chillies
- scallions
- coriander
- chili oil
Instructions
- Slice the king oyster mushrooms into round shapes and slit them criss-cross to mimic scallops. Cut silken tofu into cubes.
- Cut the stalks of the lemongrass and smash them with your knife. Slice galangal for better infusion of flavours.
- To a pan, heat some oil. Add galangal and lemongrass. Saute for a few minutes until fragrant.
- Add in your oyster mushrooms (if not you can also pan fry them first before adding). And saute until they are fully cooked and lightly browned.
- Add in water, veggie stock cube, salt and mix well. Add in your silken tofu and bring to a boil.
- Add in coconut milk and red chillies (slit them if you want more spice). Finish with some vegan fish sauce or light soy sauce.
- Squeeze juice from half a lime. Serve and garnish with spring onions, coriander, chillies and chili oil. Enjoy!