Ingredients

  • Serves 4 people
  • 1 cup sliced fresh shiitake mushrooms

  • 250 g - 300 g assorted Asian mushrooms, such Shimeji and Enoki Mushrooms

  • 400 ml coconut milk

  • 300 ml water

  • 1 10 cm piece of dried kombu seaweed

  • 2 stalks lemongrass (bruised)

  • 6 kaffir lime leaves

  • 2 - 3 birds’ eye chillies (halved lengthwise)

  • 1 5cm piece of galangal, peeled and sliced

  • juice of ½ a lime

  • ½ tsp salt

  • 1 tbsp vegetable oil

One Pot Vegan Tom Kha Mushroom Soup
Recipe Courtesy of
Asian Food Network

One Pot Vegan Tom Kha Mushroom Soup

Making Thai food vegan means creating flavour without fish sauce. Japanese kombu seaweed and mushrooms add plenty of umami without the use of meat
  • Easy
  • 10 min
  • 20 min
  • 10 min
  • 3 steps
  • 12 Ingredients
  • Easy
  • 3 steps
  • 12 Ingredients
  • 10 min
  • 20 min
  • 10 min

Instructions

  1. Prepare aromatic base

    • In a pot over medium-high heat, heat the vegetable oil.
    • Saute the sliced shiitake mushrooms until lightly golden brown.
    • Add the sliced galangal, kaffir lime leaves and lemongrass to the pot.


  2. Simmer the soup

    • Add the water to the pot and bring to a boil, then lower the heat to a very gentle simmer. 
    • Add the kombu seaweed and chillies, followed by half the coconut milk.
    • Add salt, and leave to simmer gently over a very low heat for 10 minutes.
    Simmer the soup


  3. Finish the soup

    • Add the other mushrooms, and cook until softened. 
    • Add the remaining coconut milk, and season with salt to taste if required. Do not boil!
    Finish the soup


Plate and Serve!

Add the lime juice, and serve once the soup is hot.

Plate and Serve!

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Ingredients
  • Serves 4 people
  • 1 cup sliced fresh shiitake mushrooms

  • 250 g - 300 g assorted Asian mushrooms, such Shimeji and Enoki Mushrooms

  • 400 ml coconut milk

  • 300 ml water

  • 1 10 cm piece of dried kombu seaweed

  • 2 stalks lemongrass (bruised)

  • 6 kaffir lime leaves

  • 2 - 3 birds’ eye chillies (halved lengthwise)

  • 1 5cm piece of galangal, peeled and sliced

  • juice of ½ a lime

  • ½ tsp salt

  • 1 tbsp vegetable oil

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