Tom kha Soup (Vegetarian Thai coconut milk soup)
Tom kha soup is one of the most commonly served Thai vegetarian soup. This soup is very nutritious and flavorful. It has galangal and lemongrass as main ingredients which has great medicinal values too.
Approx. 5 servings
- Coconut milk – 2 cups
- Vegetable stock – 3 cups
- Lemongrass – 3 stalks, cut into 1″ pieces
- Galangal – 2 inch root, thinly sliced
Note: ginger can be substituted as galangal, but the flavors are different.
- Green chilies – 2 finely chopped
- Sweet onion – 1 medium, cubed
- Tomato – 1 boiled, peeled and cubed
- Mushrooms– 1 cup sliced
- Bamboo shoots – 1/2 cup sliced
- Baby corns -1/2 cup cut in halves
- Bean sprouts – 1/2 cup
- Water chestnuts – 1/2 cup sliced
- Lime juice – 3 tbsp
- Soy sauce – 2 tbsp
- Cilantro – 1/4 cup chopped
- Sugar – 1 tbsp
- Black pepper – 2 tsp
- Cooking oil – 1 tbsp
- Salt as per taste (Soy sauce has some salt too)
- In a big pot, add vegetable stock and coconut milk and boil.
- Add lemongrass, galangal, chilies, sugar and pepper.
- In a pan, heat oil. On high heat, Sauté all the vegetables for couple of minutes except bean sprouts.
- Add these vegetables to the coconut milk pot and keep boiling for 5 minutes.
- Remove the pot from the heat.
- Add bean sprouts.
- Add lime juice, soy sauce and salt. Stir well.
- Soup is ready to be served.
Garnish and serving Suggestions:
Garnish with freshly chopped cilantro and chilies. Serve hot before meal.
Thai Yellow Curry
Thai food is my favorite. It is very fresh, flavorful and easy to make. I have tried different Thai curries and yellow curry came out really good. I’m sharing my version of the yellow Thai curry with you. You can add any vegetables you like to the curry.
For Thai Yellow Curry (4 servings)
White fresh Mushrooms [sliced]– 3
Baby corns [cut in halves] – ½ can
Green bell pepper – 1/2 thinly sliced
Red bell pepper – 1/2 thinly sliced
Water chestnuts [sliced] – 1 can
Firm Tofu or Paneer [cubes]–1cup
Sweet onion [sliced]– ½
Fresh ginger-garlic paste- 1 tbsp
Cashews [halved] – ½ cup
Coconut milk – 1 can
Sugar – ½ tbsp
Vegetarian tom yum paste – 1 tbsp [contains galangal + kaffir lime leaves, essential for the Thai flavor] Note: [can be bought at any Asian supermarket]
Lemon grass stalk – 1 inch piece minced
Red or green fresh Thai chilies – 2 thinly sliced
Fresh turmeric- 1 /2 tbsp grated or Turmeric powder-1 tsp
Cooking oil – 1 tbsp
Salt as per taste
- Thoroughly clean the mushrooms by wiping them with a damp kitchen towel. [Please do not wash mushrooms as water makes them soggy.] Slice them.
- Prepare bell peppers, onions, water chestnuts, and baby corns as suggested.
- In a pan, heat 1 tbsp cooking oil. Add tofu or paneer and sauté for 2-3 minutes. Drain them out on a kitchen towel. Keep aside.
- In the same pan add sliced onions and sauté them for a minute on high heat. Add ginger-garlic to it. Also add all the vegetables [red and green bell peppers, water chestnuts, baby corns, mushrooms and Thai chilies. Sauté for 3-4 minutes.
- Add cashew halves, tofu or paneer, lemon grass, tom yum paste and turmeric. Sauté gently all together.
- Now add coconut milk to the pan. Add salt and sugar as per taste.
- Simmer the curry for 2-3 more minutes. Always taste the curry before serving and alter the taste as desired.
Serve Thai yellow curry hot with steamed jasmine or basmati rice.
Pineapple Fried Rice
Pineapple fried rice is one of my favorite entrée to order at Thai restaurants. This is my own version with few additions. Kids love it too.
For Pineapple fried rice [6 servings]
Rice (Basmati) – 1.5 cups
Pineapple chunks – 1cup (fresh or canned)
Sweet Onion – 1/2 Medium size, Sliced
Capsicum (Green Bell pepper) – ½ cup, cut into thin stripes (julienne)
Carrot – ½ cup, cut into thin stripes (julienne)
Baby corn – ½ cup
Peas -1/4 cup
Paneer(Indian cottage cheese)- 1/2 cup small cubes [OPTIONAL]
Cashews – ½ cup (halved)
Spring onions – for garnish
Coconut milk – 1 cup
Ginger- 1 tbsp minced
Soy Sauce- 1.5 tbsp
Maggi Hot & Sweet Sauce – 1 tbsp
Garlic chili sauce -1 tbsp
Oil for frying -2 tbsp
Salt to taste
1. Cook the rice with 2 cups of water and 1 cup coconut milk. Let the rice cool completely or let it sit in the refrigerator for couple of hours after cooking. This recipe is good for using leftover white rice too.
2. Rinse and prepare all the vegetables as directed.
3. Cut paneer into small cubes and shallow fry it. Keep fried paneer aside.
4. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and stir-fry briefly until aromatic.
5. Add all the vegetables, pineapple chunks and cashews. Stir fry on high heat for 2 minutes.
6. Add cooked rice carefully and mix well. Add fried paneer cubes to it.
7. Stir in Soy sauce, Maggi Hot & Sweet sauce, Garlic chili sauce and salt. Cook for few more seconds.
Garnish pineapple fried rice with cut spring onions and serve hot. If possible it can be served in the hollow shell of the fresh pineapple.
Note: You can increase or decrease the amount of sauces according to your taste.