Vegetarian Tom Ka Food

VEGETARIAN TOM KA

Steps:

• 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.

VEGETARIAN HOT AND SOUR TOM KA STYLE SOUP

Steps:

• Bring broth to a boil in a large pot.
• Add all ingredients except green onions.
• Reduce heat to low, and simmer for at least 20 minutes.
• Add onions and allow to cook for 3 more minutes.

THE BEST THAI TOM KHA SOUP RECIPE

Steps:

• Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
• Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.

VEGETARIAN TOM KHA TOFU

Steps:

• Bring vegetable broth and coconut milk to boil in a saucepan over medium heat. Add lemongrass and ginger, reduce heat to medium, and simmer 10 minutes.
• Strain broth through mesh strainer into bowl. Discard lemongrass and ginger, and return liquid to saucepan.
• Add broccoli, zucchini, bell pepper, soy sauce, brown sugar, mirin, and lime leaves to broth. Bring to a simmer, cook 10 minutes.
• Remove lime leaves, and add tofu. Cook 2-3 minutes more, until tofu is heated through.

TOM KA KAI (THAI COCONUT CHICKEN SOUP)

Steps:

• In the bottom of a large soup pot, heat the oil over high heat until very hot but not smoking. I often make this is a wok on the stove.
• Salt the chicken and add to oil, tossing to brown all the pieces. Cook about 3 minutes or until outside is browned, but not necessarily cooked all the way through.
• Add mushrooms and toss. Allow to cook until some of the moisture is cooked out and the mushrooms are soft. Turn down heat to medium-low.
• To prepare the lemongrass, slice and mince the lower portion and reserve the stalk to flavor the soup. You can use a food processor for this, or just mince it by hand. The woody upper portion of the stalk will be removed later, so don't chop it up, simply score it by making a few superficial cuts in it to allow it to flavor the soup.
• Add the whites of the onions, reserving the greens. Add the minced lower portion of the lemongrass, grated galangal, and chilies. Toss until just warmed through.
• Add the lemongrass stalk, lime leaves, chicken stock, coconut milk, lime juice, fish sauce, brown sugar and remaining onions, reserving just a few for garnish. Simmer over low heat for 15 minutes to allow flavors to blend well.
• Taste test and adjust flavors as follows:.
• Not salty enough - add more fish sauce.
• Too sour - add a little more brown sugar.
• Too spicy - add more coconut milk.
• Not spicy enough - add more chilies.
• Ladle into 4 soup bowls and garnish with remaining onion greens, cilantro, and basil.
• Variations:.
• Add more vegetables such as some sliced red bell peppers with the mushrooms.
• Serve over wide rice noodles for a main dish serving.
• Make vegetarian by increasing mushrooms in place of chicken and substituting vegetable stock.