Coconut Lemongrass Mushroom Soup : Vegan Tom Kha
Craving a soup that brings a tropical twist to your dinner table? This Coconut Lemongrass Mushroom Soup : Vegan Tom Kha is a delightful blend of coconut and lemongrass that will tr
3Prep min
5Cook min
25Total min
4Serves
Craving a soup that brings a tropical twist to your dinner table? This Coconut Lemongrass Mushroom Soup : Vegan Tom Kha is a delightful blend of coconut and lemongrass that will transport your taste buds to a serene beachside restaurant. With its aromatic flavors and creamy texture, this soup is a fantastic way to warm up on a chilly evening. Not only is this soup bursting with flavor, but it's also incredibly easy to make. Packed with nutritious mushrooms and fragrant herbs, it's a dish you can whip up in no time. Whether you're a dedicated vegan or just looking for a meatless meal, this soup will satisfy your cravings and leave you feeling nourished and energized. A Flavorful Coconut Lemongrass Mushroom Soup This Vegan Tom Kha features a rich, creamy coconut broth infused with the bright
Ingredients
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 1 stalk lemongrass, chopped
- 1-inch piece of galangal or ginger, sliced
- 200g mushrooms, sliced (shiitake or button mushrooms work well)
- 1 cup cherry tomatoes, halved
- 1-2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- 1-2 teaspoons sugar or maple syrup
- Fresh cilantro for garnish
- Chili slices for garnish (optional)
Instructions
- Prepare the Broth: In a large pot, combine coconut milk, vegetable broth, chopped lemongrass, and sliced galangal. Bring to a gentle simmer over medium heat.
- Add the Mushrooms: Once the broth is simmering, add the sliced mushrooms and cherry tomatoes. Cook for about 5-7 minutes, or until the mushrooms are tender.
- Season the Soup: Stir in soy sauce, lime juice, and sugar. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro and chili slices, if desired. Enjoy hot with rice or on its own.
