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Vegan Tom Kha Soup Recipe

Tom Kha soup is a rich and creamy traditional Thai soup that is the perfect to have at any time of year for a warming meal. Traditionally it’s made with chicken, however, this classic Thai dish can also be made suitable for vegans by simply swapping a few ingredients for plant-based alternatives. 

A normal Tom Kha soup would use chicken and regular fish sauce in the recipe, and therefore some people might opt to completely remove animal based products from a traditional Tom Kha recipe to make it vegan-friendly. However, we believe that would only take away from the blend of flavours within the soup and reduce the quality of flavours and taste. On the other hand this Vegan Tom Kha recipe switches the chicken for a firm Tofu bean curd, and the fish sauce for a vegetarian ‘fish’ sauce which is also suitable for vegans in accordance with the ingredients in the sauce. 

View the full recipe and ingredients below:

Ingredients List:
170g Diced Tofu or Shiitake Mushrooms
1 1/2 cups of water 
3-4 glasses of galangal, sliced
1 stalk of lemongrass
1 1/2 cups coconut milk
1/2 cup mushrooms 
1/3 cup of lemon juice
oil 1-2 tbsp chilli paste
1/2 cup coriander root

    Cooking Instructions:

    1. Pour the water into a pot, along with the coriander root, galangal, kaffir lime leaves and lemongrass. Boil over a medium heat for 5-6 minutes until the liquid is boiling and fragrant. 
    2. Add the diced tofu bean curd and season the mixture with fish sauce and sugar. Keep heating the liquid and continue to boil for 5-6 minutes. 
    3. Once the tofu is cooked through, add the coconut milk and once this mixture is combined, add the mushrooms. Heat again,  until the liquid boils. 
    4. Add the lemon juice to the pot, along with the fresh chilli peppers, chilli paste and spring onions, stirring to combine. 
    5. Finally garnish, serve and enjoy!

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