Experience the tantalizing flavors of Thai Coconut Soup with galangal and oyster mushrooms, also known as "Tom Kha Hed Jay." This vegan twist on a traditional Thai classic will transport your taste buds to the vibrant streets of Thailand. Infused with aromatic galangal, lemongrass, and creamy coconut milk, this soup is a delightful blend of flavors and textures.
History of Thai coconut soup
Tom Kha is a Thai soup that originated around 1890 and was first recorded in a Thai recipe book. It's renowned for its harmonious balance of flavors.
Traditionally prepared with chicken or seafood, this vegan version replaces the animal-based ingredients with oyster mushrooms, creating a hearty and satisfying soup suitable for plant-based diets. The combination of galangal, lemongrass, kaffir lime, and coconut milk lends a distinct aroma and creaminess to the soup, making it a beloved dish in Thai cuisine.
Ingredients you will need
- Dried chili
- Water
- Tamarind juice
- Galangal
- Lemongrass
- Shallot
- Oyster mushrooms
- Baby Corn
- Red chili
- Kaffir lime
- Coconut milk
- Vegan fish sauce or soy sauce
- Lime juice
- Coconut sugar
- Thai parsley
- Coriander
Equipment you will need
- Saucepan
- Knife
- Cutting board
- Wooden spoon
- Serving bowls
How to make Thai coconut soup
- Begin by removing the stems from the oyster mushrooms and tearing them into smaller pieces.
- Slice the galangal into small round shapes and peel the shallot.
- In a hot saucepan, roast the dried chilies until fragrant. Set them aside.
- In a pot, bring water to a boil and add the tamarind juice.
- Add the lemongrass, galangal, and shallot, to the pot and cook until the water boils. Then, add the mushrooms and baby corn.
- Continue boiling until the mushrooms are cooked, adjusting the heat to medium.
- Skim off any bubbles that rise to the surface.
- Pour in the coconut milk and stir to combine. Season with coconut sugar and vegan fish sauce or soy sauce. Stir well.
- Add kaffir lime leaves, red chili peppers, fried chilies, Thai parsley, and coriander leaves.
- Turn off the heat, add lime juice, and serve.
What to serve with the Thai coconut soup
This soup pairs perfectly with steamed jasmine rice. The fragrant and fluffy rice complements the creamy and flavorful soup, creating a satisfying and balanced meal. For an added touch serve with tempeh, tofu, or Thai-style salad for a complete dining experience.
Nutritional content
This vegan Thai coconut soup is not only a treat for your taste buds but also a nutritious addition to your diet.
- Calories: Approximately 325 cal per serving
- Protein: 11 grams
- Fat: 8 grams
- Carbohydrates: 59 grams
- Fiber: 7 grams
- Vitamin C: 33% of the recommended daily intake
- Iron: 28% of the recommended daily intake
Please note that these values are estimates and can vary depending on the specific brands and quantities of ingredients used.
More recipes to try
- Vegan Tom Yum - Coconut
- Vegan Tom Yum - Classic
- Miso Soup
- Spiced Pumpkin Soup
This aromatic and creamy soup is a testament to the harmonious blend of ingredients and spices in Thai cuisine. Whether you follow a vegan diet or simply appreciate a satisfying and flavorful soup, this recipe is sure to delight your senses. Enjoy the rich flavors, nourish your body, and embark on a culinary adventure with Tom Kha Hed Jay.
📋 Recipe
Thai Coconut Soup {Tom Kha Hed}
Equipment
- Weighing scales
- Chopping board
- Chefs knife
- Peeler
- Saucepan - medium size
- Wooden spoon
- Serving bowl
Ingredients
- 400 ml Water - filtered
- 1 each Chili - dried
- 30 ml Tamarind to taste
- 30 g Galangal sliced
- 30 g Lemongrass stalks sliced
- 30 g Shallot slices
- 300 g Oyster mushrooms
- 150 g Baby corn
- 200 ml Coconut milk
Seasonings
- 30 ml Lime juice to taste
- 3 each Red chili - Thai sliced
- 5 each Kaffir lime leaves stem removed
- 5 g Thai parsley finely sliced
- 5 g Coriander chopped
- 30 ml Soy sauce
- 30 g Coconut sugar
- 2 g Pink salt to taste
Instructions
- Assemble all ingredients.
- Begin by removing the stems from the oyster mushrooms and tearing them into smaller pieces.
- Slice the galangal into small round shapes and peel the shallot.
- In a hot saucepan, add oil and roast the dried chilies until fragrant. Set them aside.
- In a pot, bring water to a boil and add the tamarind juice.
- Add the lemongrass, galangal, shallot, and kaffir lime leaves to the pot and cook until the water boils. Then, add the mushrooms, and baby corn.
- Continue boiling until the mushrooms are cooked, adjusting the heat to medium.
- Skim off any bubbles that rise to the surface.
- Pour in the coconut milk and stir to combine. Season with coconut sugar and vegan fish sauce or soy sauce. Stir well.
- Add kaffir lime leaves, red chili peppers, fried chilies, parsley, and Thai coriander leaves.
- Turn off the heat, add lime juice, and serve.
Did you make this recipe? Let me know!