Jul 20, 2013
Tom Kha Veggie Bowl
If you’re a Thai food fan like me, chances are you’ve enjoyed a popular soup called Tom Kha Gai, which is a spicy chicken soup in a coconut milk base. I’ve had it many times in Thai restaurants. Even when I wasn’t following a nutritarian way of eating, the preparation was always way too salty for me. But I absolutely adored the flavor profile… the kaffir lime leaves, the tangy lime juice mixed with the warming spices and creamy coconut base…. Mmmm. Comfort food.
Well, here is a vegan version with much less sodium…
- 2 cans light coconut milk
- 3-4 cups chopped veggies of your choice (I used broccoli, baby bok choy, green onion, red bell pepper and snow peas)
- 1-2 tsp thai red curry paste (see notes)
- Red chili flakes to taste if you want more heat
- juice of 1 lime
- 1″ knob of galangal, grated (or ginger, if you can find galangal)
- 4 kaffir lime leaves (important for achieving the authentic flavor! Order them fresh HERE if you can’t find them otherwise… they keep well in the freezer)
- 1 large lemon grass stem (if you can’t find this ingredient, the dish turns out fine without it)
- 2 TBS chopped cilantro
- Place coconut milk into a soup pot.
- Add all remaining ingredients and simmer until veggies are tender but still crisp. One note here, make sure you add your veggies according to how quickly or slowly they will cook. Snow peas, for example, cook VERY quickly so if you’re using them, add them at the very end. Add things like onion and broccoli first as they take longer to cook. You want all your veggies to be cooked but still have a nice crunch when the soup is done.
- Remove the kaffir lime leaves and the lemon grass.
- Garnish with some lime wedges and extra cilantro if desired.