Vegetarian Tom Ka

"This is my favorite soup. I've tried it many ways and this is my absolute favorite. It is adapted from "Thai Vegetarian Cooking" by Vatcharin Bhumichitr. I always put too many things in it but this recipe is restrained and beautiful. Serves 4 as an appetizer or 2 as a meal."
 
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Ready In:
25mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Heat the coconut milk with lemongrass, galangal, kaffir lime leaves, soy, chilis, sugar and stock.
  • Simmer with the lid on the pot ten minutes and strain.
  • Put strained soup base into.
  • Simmer until cauliflower is al dente.
  • Remove from heat and lemon juice.
  • Stir once, place in bowls and garnish with cilantro.
  • (optional) pour a teaspoon of sesame chili oil on top for more kick.
  • *I am lucky enough to have a kaffir tree but if you cannot find kaffir leaves use lemon leaves (meyer lemon works well) or lime zest as a last resort.
  • **Cauliflower is used in the book and works wonderfully with this soup but i like to mix it up and use mushrooms, tofu, tomatoes, water chestnuts, bell peppers, and even vermicelli noodles.

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Reviews

  1. LOVED it! I added other veggies too like Broccoli, zucchini, carrots, cabbage, onion & bell pepper. I doubled the liquids to make up for all the added veggies. SOOO GOOD!
     
  2. This is probably one of the best soups I've ever had!
     
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RECIPE SUBMITTED BY

I am a vegetarian and love spicy and ethnic food. I am always searching for the perfect this or that. I'm a mad scientist in the kitchen and in real life. I am in medical school and have a one year old son and find cooking to be excellent stress relief. I want my food to be fun and beautiful and to put a smile on people's faces (mostly my husband's).
 
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