Vegan Tom Kha With Roasted Cauliflower
A creamy, aromatic Thai coconut soup featuring golden roasted cauliflower and a perfect balance of spicy, sour, and salty flavors.
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Ingredients
- 1 large head Cauliflower florets
- 2 cans (14oz each) Full-fat coconut milk
- 2 cups Vegetable broth
- 2 inch piece Fresh galangal, sliced into rounds
- 2 stalks Lemongrass stalks, bruised and cut
- 3 tablespoons Fresh lime juice
- 2 tablespoons Soy sauce or Tamari
- 2 pieces Thai bird's eye chilies, smashed(optional)
- 4 leaves Makrut lime leaves, torn
- 1/4 cup Fresh cilantro
- 1 tablespoon Coconut sugar
- 1 cup Shiitake mushrooms, sliced
Instructions
- 1
Preheat your oven to 400°F (200°C) and toss cauliflower florets with a little oil and salt.
- 2
Roast the cauliflower for 20-25 minutes until the edges are golden brown and tender.
- 3
In a large pot, combine the vegetable broth, galangal, lemongrass, and lime leaves; bring to a gentle simmer for 10 minutes.
- 4
Stir in the coconut milk and sliced shiitake mushrooms, then simmer for another 5 minutes.
- 5
Add the roasted cauliflower to the pot along with the soy sauce and coconut sugar.
- 6
Remove from heat and stir in the fresh lime juice and smashed chilies to preserve their bright flavor.
- 7
Taste and adjust seasoning, adding more lime or soy sauce if needed.
- 8
Garnish with fresh cilantro and serve hot in bowls.
Nutrition per Serving
340
Calories
6g
Protein
22g
Carbs
28g
Fat
5g
Fiber
9g
Sugar
850mg
Sodium
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