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Tom Kha Hed: vegan & soyfree Thai mushroom soup with galangal, lime and coconutmilk
5 from 6 votes

Tom Kha Hed: vegan & soyfree Thai mushroom soup with galangal, lime and coconutmilk

Spicy, creamy Thai mushroom soup with coconut milk, galangal, turmeric, lime and cilantro. Vegan and softer, without fish and soy sauce.

Cook Time
15 mins
Total Time
15 mins
Servings: 2 bowls
Calories: 317 kcal
Course: Soup
Cuisine: Asian, Thai

Ingredients

  • 1 cup chestnut mushrooms (125 grams)
  • 4 kaffir lime leaves djeroek poeroet
  • NO NO red chili peppers or paprika powder or tomato paste
  • NO NO coriander seeds or black pepper
  • 1 cup shiitake mushrooms (125 grams)
  • 1 bunch cilantro fresh
  • 1 small red onion
  • 2 talks scallion green or spring onion
  • 4 gloves garlic
  • 1 tbsp galangal grated, kha/laos, fresh
  • 1 tbsp ginger grated, fresh
  • 1 tbsp Turmeric or 1 tsp powder, fresh
  • 1 talk lemongrass sereh
  • 1 red chili pepper
  • 1 lime
  • 2 tbsp tomato paste
  • 1 tsp coriander seeds ground
  • 1 tsp paprika powder
  • 1 pinch black pepper ground
  • ½ can coconut milk (6/6,5 oz, 200 ml)
  • 1¼ cup broth (10 oz, 300 ml)
  • 1 tsp coconut aminos
  • 2 tbsp coconut oil for frying

Instructions

    Cup of Yum
  1. Chop the onion. Fry with a generous tablespoon of coconut oil.
  2. Press the garlic. Cut the red pepper into thin (half) rings. Reserve some red pepper to garnish. Cut the spring onion into pieces, keep the dark green part aside.
  3. When the onions are translucent, add the garlic, spring onion and red pepper. Mix.
  4. Grate the ginger and galangal. If they are very stringy, you can also cut them into slices and remove them later.
  5. Wash the lime well and zest. Add the ginger, the galangal and the lemon zest.
  6. Add the dry spices and tomato puree. Then add the stock, coconut milk and coconut amino's.
  7. Squeeze the lime and add the juice.
  8. Cut the sereh in half lengthwise, but leave the base intact. This way you can easily get it out again later.
  9. If you use them, now also add the kaffir lime leaves.
  10. In the meantime, cut the mushrooms and shiitake into slightly thicker slices than how you want them to turn out after frying. They will shrink. I usually get 4 slices from a slightly smaller chestnut mushroom and 5 from a slightly larger one.
  11. I prefer to fry the mushrooms and shiitake in a separate pan. On high heat and with a large spoonful of oil. Let them brown quite a bit. Then they will get a nice caramelized taste and lose less moisture. If you don't have that space, fry the mushrooms in the soup pan with the onion.
  12. You can puree the soup before adding the mushrooms. Then you get a smooth, creamy soup. I personally like some bite, so I keep it that way.
  13. Add the mushrooms.
  14. Take the lime leaves and lemongrass out. Pour into bowls and garnish with a handful of fresh coriander and rings of red pepper.

Nutrition Information

Calories 317kcal (16%)

Nutrition Facts

Serving: 2 bowls

Amount Per Serving

Calories 317

% Daily Value*

Calories 317kcal 16%

* Percent Daily Values are based on a 2,000 calorie diet.