Tom Kha Pak Coconut Vegetable Soup
A fragrant and creamy Thai coconut soup loaded with mixed vegetables and aromatic herbs, delivering a perfect balance of spicy, sour, and sweet flavors.
15 min
Prep
25 min
Cook
4
Serves
300
Calories
Macros · per serving
7g protein
22g carbs
20g fat
Ingredients
For 4 servings
- 400 ml coconut milk
- 500 ml vegetable broth
- 1 lime
- 2 lemongrass stalk
- 1 inch piece galangal
- 3 clove garlic
- 200 g mushroom
- 1 carrot
- 1 red bell pepper
- 1 onion
- 3 tablespoon light soy sauce
- 1 teaspoon sugar
- 5 lime leaves
- 1/4 bunch cilantro
- 2 chili
- 200 g tofu
Instructions
- 1
Smash the lemongrass stalks and cut them into 2-inch pieces.
- 2
Slice the galangal into thin slices, and crush the garlic cloves.
- 3
In a pot, bring the vegetable broth and coconut milk to a simmer.
- 4
Add the lemongrass, galangal, garlic, lime leaves, and chilis.
- 5
Let it simmer for about 10 minutes to infuse the flavors.
- 6
Meanwhile, cut the mushrooms, carrot, red bell pepper, onion, and tofu into bite-sized pieces.
- 7
Add the sliced vegetables and tofu to the pot and cook for 5-7 minutes until tender.
- 8
Season with soy sauce and sugar; stir well.
- 9
Juice the lime and add the lime juice to the soup.
- 10
Garnish with fresh cilantro before serving.
Cook it this week.
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