Soup season is upon us, and there’s no soup that says fall to me more than a nice, spicy tom kha. Like pad thai, it can be challenging to find a vegan version while eating out as many contain chicken broth, shrimp, and/or fish sauce. This vegan version is spicy, a little sour, and delicious af. This is how we made it:
2 cans (14 oz.) coconut milk
4 cups veggie broth
2 inch piece of ginger, peeled
2-4 thai chillies, or ½ tsp red pepper flakes
1 stalk fresh lemongrass
2 tbsp No-Fish Sauce
1 lb mushrooms, quartered
1 tomato, diced
1 bunch bok choy, chopped
1 block firm tofu cubed
1 lime, juiced
½ tsp salt
½ bunch of fresh cilantro, chopped
In a large pot, bring coconut milk and veggie broth to a boil. Add the ginger, chillies, and lemongrass and reduce heat to a simmer.
Stir in No-Fish sauce, mushrooms, lime juice, chili paste, bok choy, and tofu and simmer for 15 minutes. Add the lime, salt, and cilantro, and adjust seasoning.
I like mine served over brown rice.
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