Vegetarian Tom Kha Gai Coconut Galangal Soup
A creamy, aromatic Thai soup featuring a coconut milk base infused with galangal, lemongrass, and lime leaves, substituted with tofu and mushrooms.
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Ingredients
- 3 cups Vegetable broth
- 14 oz can Full-fat coconut milk
- 2 inches Fresh galangal, sliced into rounds
- 2 stalks Lemongrass stalks, bruised and cut into 2-inch pieces
- 5 leaves Fresh kaffir lime leaves, torn
- 14 oz Extra firm tofu, cubed
- 8 oz Oyster mushrooms or button mushrooms, sliced
- 3 tablespoons Soy sauce or vegan fish sauce
- 3 tablespoons Fresh lime juice
- 1 tablespoon Coconut sugar
- 2 pieces Thai bird's eye chilies, bruised(optional)
- 1/4 cup Fresh cilantro for garnish
Instructions
- 1
In a large pot, combine the vegetable broth, galangal, lemongrass, and kaffir lime leaves over medium-high heat.
- 2
Bring the broth to a gentle boil, then reduce heat to low and simmer for 5-10 minutes to extract the aromatics.
- 3
Stir in the coconut milk and bring back to a very gentle simmer, being careful not to let it boil vigorously to prevent curdling.
- 4
Add the cubed tofu, sliced mushrooms, and bruised chilies to the pot.
- 5
Cook for about 5-7 minutes until the mushrooms are tender and the tofu is heated through.
- 6
Stir in the soy sauce and coconut sugar, then remove the pot from the heat.
- 7
Add the fresh lime juice last to maintain its bright flavor and prevent the coconut milk from separating.
- 8
Ladle into bowls, removing the woody aromatics (galangal and lemongrass) if desired, and garnish with fresh cilantro.
Nutrition per Serving
285
Calories
12g
Protein
14g
Carbs
22g
Fat
2g
Fiber
6g
Sugar
890mg
Sodium
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