This Vegetarian Tom Kha Soup is a traditional coconut based broth soup that is often served with or without meat protein.
Making this soup at home is not difficult all.
So whenever I have a craving for some Tom Yum Kha Soup.
This the recipe I follow, always. My mouth is watering already, because it’s due time for another bowl.
WHAT IS TOM KHA SOUP
It is a popular Thai soup that consists of a coconut broth that is simmered in ginger, known as “galangal” and some other special ingredients!
If you can get your hands on pre -made “Tom Yum paste” and some coconut milk.
You will be in business to make this soup in less than 20 minutes..
This soup is really easy to make and super super tasty! So follow along…
Have you ever been to a Thai restaurant and checked out their soup menu?
Well then, you probably would have seen this popular soup there.
It is a very unique soup and there really is nothing like it!
The first time I tried Tom Yum Kha soup was while on vacation a few years back.
We stopped at a little Thai Restaurants along the way to our final destination.
Trusting the amazing reviews we read online would lead us to an amazing place.
And where pleasantly surprised to try this soup for the first time and where hooked immediately thereafter.
WHAT DOES TOM KHA SOUP TASTE LIKE
This soup is absolutely delicious and is one of my all time favorite soups.
It contains sour, sweet and spicy notes that your sure to love.
So whenever I have a craving for this tasty soup, I now make it at home.
Let me show you how 🙂
What is the difference between Tom Yum and Tom Kha soup?
Basically the only difference is that the broth of Tom Kha has the addition of coconut milk in it.
Tom Yum is the same soup without the coconut milk.
Then there is sometimes the addition of chicken or shrimp.
I love both Tom Kha Gai and Tom Yum soups.
And you can tweak with the amont of coconut milk you want to add to the soup as your taste prefers.
I like to use just half a can of coconut milk for this soup.
And so I have added just that for this recipe, leaving you the option to add a whole can if desired.
You may have thought that making this soup at home would be difficult.
But I’m here to tell you it is not!
With all the instant “Tom Yum pastes” available in the grocery store today, you will find yourself pleasantly surprised at how easy this soup is to make at home.
IS TOM KHA SOUP HEALTHY
Yes, very. The broth has lots of nutrition in it. If you are looking to lose some weight, then this soup will defiantly help with that.
IS TOM KHA SOUP KETO
Tom Yum soup & Tom Kha soup is 100% keto.
DOES TOM KHA SOUP HAVE NOODLES
Some people make this soup with vermicelli noodles. If you do decide to as well, simply add them once the soup is cooked. And of course be sure the noodles are cooked!
DOES TOM KHA SOUP HAVE DAIRY
No, just coconut milk.
WHAT GOES INTO TOM YUM KHA SOUP
HOW TO MAKE TOM KHA SOUP
This soup traditional was made from scratch, however that takes a fair amount of time and you must source some not so easy to find ingredients. So I have provided an easier method to making this traditional soup that tastes exact the same as making it from scratch in a mortar.
EASY TOM KHA SOUP
3 tbsp Tom Yum Paste, 1 can Full fat coconut milk, 5 cups diced mushrooms, 4 cups 1L No Sodium (Vegetable stock) or water, 1 cup diced tomatoes, 1/2 cup of diced chives. Garnish with fresh chives and limes.
- To make the paste yourself, start by tearing the “Kaffir lime leaves” in half to release their flavor. Then slice the bottoms of the lemongrass stalk off and peel away any dried outer layers. Then smash with a rolling pin to soften the stalk which will release the flavors. Cut open your “Thai Bird’s Eye Chilies” (wear gloves as there hot) and remove the seeds, or use “Red Thai Chili Paste” in replace of. And then also tear the “Kaffir lime leaves” in half to release their flavor too, and set to the side.
- Add in your bruised “kaffir limes leaves, lemongrass and galangal slices” and simmer over low heat for 15 minutes (never allowing it to boil) until the liquid is infused with all those delicious Thai flavors. If using the lemongrass, kaffir lime leaves and galangal slices and discard before going onto step 2. See recipe card!
- Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
- 3 tbsp Tom Yum Paste
- 1 can Full fat coconut milk
- 4 cups 1L No Sodium (Vegetable stock) or water
- 1 cup diced tomatoes
- 1/2 cup of chives
- 5 cups diced mushrooms
- 1 Lime
START WITH STEP 1 USE OR USE THE PRE MADE "TOM YUM PASTE" AND SKIP STEP 1.
- To make the paste yourself, start by tearing the "Kaffir lime leaves" in half to release their flavor. Then slice the bottoms of the lemongrass stalk off and peel away any dried outer layers. Then smash with a rolling pin to soften the stalk which will release the flavors. Cut open your "Thai Bird's Eye Chilies" (wear gloves as there hot) and remove the seeds, or use "Red Thai Chili Paste" in replace of. And then also tear the "Kaffir lime leaves" in half to release their flavor too, and set to the side.
- Add in your bruised "kaffir limes leaves, lemongrass and galangal slices" and simmer over low heat for 15 minutes (never allowing it to boil) until the liquid is infused with all those delicious Thai flavors. If using the lemongrass, kaffir lime leaves and galangal slices and discard before going onto step 2.
FOR THE Vegetarian Tom Kha Soup: Start by simmering your Vegetable Stock or Water on medium low heat.
- Add in 3 tbsp of "Tom Yum Paste"
- Add in the can of Coconut milk along with the diced mushrooms, and diced tomatoes.
- Then simmer on medium heat for roughly 10 minutes till mushrooms are tender.
- Remove from heat and stir in the diced chives lime juice.
- Serve immediately