Thai 20 min

Thai Coconut Soup with Mushrooms (Tom Kha Hed)

Name: Thai Coconut Soup with Mushrooms (Tom Kha Hed)
Total time: 20 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 cans (13.5 oz) full-fat coconut milk; 1 cup vegetable broth; 4 stalks lemongrass, bruised and cut into pieces; 3-inch piece galangal, sliced; 6 kaffir lime leaves, torn; 4 Thai chilies, lightly crushed; 2 cups oyster mushrooms, roughly torn; 1 cup enoki mushrooms; 1 cup cherry tomatoes; 3 tablespoons soy sauce (or fish sauce for non-vegan); 3 tablespoons lime juice; 1 tablespoon sugar; Fresh cilantro for serving

veganvegetariandairy-freehealthygluten-free

Ingredientsfor 2

320

Cal

Protein

16g

Carbs

28g

Fat

12 cans (13.5 oz) full-fat coconut milk
21 cup vegetable broth
34 stalks lemongrass, bruised and cut into pieces
43-inch piece galangal, sliced
56 kaffir lime leaves, torn
64 Thai chilies, lightly crushed
72 cups oyster mushrooms, roughly torn
81 cup enoki mushrooms
91 cup cherry tomatoes
103 tablespoons soy sauce (or fish sauce for non-vegan)
113 tablespoons lime juice
121 tablespoon sugar
13Fresh cilantro for serving

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Instructions

1
Combine coconut milk and vegetable broth in a pot. Add lemongrass, galangal, kaffir lime leaves, and chilies. Heat over medium until just beginning to steam — do not boil. Simmer very gently for 10 minutes to infuse the aromatics.
2
Add oyster mushrooms and enoki mushrooms. Simmer 5 minutes until mushrooms are tender and have absorbed the fragrant broth.
3
Add cherry tomatoes. Cook 2 more minutes until tomatoes are just softened but still hold their shape.
4
Season with soy sauce, lime juice, and sugar. The soup should be rich, creamy, sour, slightly sweet, and aromatic. Remove galangal, lemongrass, and kaffir lime leaves — they are for flavor only.
5
Ladle into bowls. Top with fresh cilantro. Serve with steamed jasmine rice. This vegan version is just as fragrant and delicious as the chicken version — the mushrooms provide umami and body.