• Share to Facebook
    • Twitter
    • Email
    • Print

April 22, 2008

Thai Coconut Soup

Humane Society International

This luscious soup, known as tom kha, is a favorite in Thai restaurants in the United States. Now you can make it at home.

2 cups vegetable broth
2 garlic cloves, crushed
3 dried Thai or other hot chiles, split lengthwise
1 (2-inch) piece fresh ginger, peeled and thinly sliced
1 (2-inch) piece lemongrass, white part only, crushed, or zest of 1 lemon
2 teaspoons light brown sugar, or a natural sweetener
2 (13.5-ounce) cans unsweetened coconut milk
2 cups sliced mushrooms
1/4 red bell pepper, cut into slivers
8 ounces extra-firm tofu, cut into 1/2-inch dice
2 tablespoons Vegan “Fish” Sauce or soy sauce
2 tablespoons lime juice
salt and freshly ground black pepper
1/4 cup chopped fresh cilantro

In a saucepan, combine the broth, garlic, chiles, ginger, and lemongrass, and bring to a boil. Reduce the heat to medium and simmer for 15 minutes to allow the flavors to blend. Strain the mixture through a fine sieve into a bowl. Discard the solids and return the liquid to the saucepan. Stir in the sugar, coconut milk, mushrooms, bell pepper, tofu, and vegan “fish” sauce. Simmer for 15 minutes, then add the lime juice and season to taste with salt and pepper. Ladle the soup into bowls and garnish with cilantro. Serves 4.