The Vegan Twist Blog: Tom Kha SoupSeptember 27, 2016
– by Lindsay from the Leicester Vegan blog
Now that the weather has turned a bit cooler, it is definitely starting to feel like soup season.
On cold days I love eating foods with a bit of spice and heat, and this Thai inspired soup, chock full of crunchy veggies, exotic mushrooms, soft tofu and slurpy rice noodles, really hits the spot.
Traditional Thai dishes generally call for fish sauce, but you can quite easily make this soup vegan and vegetarian friendly without missing out on any flavour. You’ll also be able to find a lot of these ingredients right here at the Leicester market. For this soup, I like to use a mix of stir-fry veggies and exotic mushrooms, but you can add anything you like. So keep an eye out for what’s in season and chuck in any veggies that take your fancy!
For the paste
• 2 inches ginger, peeled and roughly chopped
• 2 cloves garlic, peeled
• 1 stick lemongrass, roughly chopped
• 1 medium green chilli, roughly chopped (remove seeds if you don’t like heat!)
• Small handful coriander
• 6 dried kaffir lime leaves
• 2 limes, zest only
• ½ teaspoon salt
For the soup
• 2 shallots, thinly sliced
• 1 tablespoon vegetable oil
• 1 liter veg stock
• 350g mixed vegetables, chopped
• 200g exotic mushrooms, sliced
• 1 pack firm tofu, cut in small cubes
• 1 can light coconut milk
• 1/2 teaspoon salt
• 1-2 limes, juice only
• 2 tablespoon umami paste (or 1 tbsp soy sauce)
• 2 tablespoon tamari or soy sauce
• 300g cooked rice noodles
• Small handful Thai basil (or normal basil)
• Small handful of coriander
• Sliced red chillies (optional)
• Lime wedges
1. In a small blender, add all the ingredients for the past along with 4 tablespoons of water and blend well until you have a smooth paste.
2. Add the shallots to a pan with the oil and fry on medium heat for around one minute. Then add the paste and fry for 2-3 minutes until fragrant.
3. Pour in stock, umami, soy sauce, vegetables and tofu. Bring to a boil then reduce the heat and simmer for 10 minutes.
4. Add the coconut milk and lime juice along with the cooked noodles and simmer another 2-3 min.
5. Remove from the heat and serve with basil, coriander, chilli and extra lime wedges.