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.