Tofu Tom Kha- A Vegetarian Thai Coconut Milk Soup
A vegetarian version of the popular Thai Tom Kha Soup, a creamy and aromatic coconut milk soup with tofu and mushrooms.
Recipe , Instructions, and Option to Print:
Ingredients:
4 Cups Water or Vegetable Broth
1 Stalk Lemongrass Cut into 1 inch pieces and pounded with back of knife to release aroma.
6 Makrut Lime Leaves Rolled together and pounded with back of knife to release aroma.
1 Galangal Root 4-5 sliced disc
Thai birds eye chili's I just added one here for the soup stock, but added chili oil to my individual serving.
1 block Firm or Extra Firm Tofu Drained and Cubed
3.5 ounce Straw mushrooms Rinsed
4 ounce Baby Bella Mushrooms Rinsed and sliced
1 Bell Pepper Sliced
1 tablespoon Fish Sauce or salt for vegan option. If you used vegetable broth, there might be enough seasoning, taste first.
13.5 ounce Coconut Milk (canned) Full Fat
2 Limes I prefer to squeeze half a lime into each individual bowl before serving.
Chopped Cilantro and Sliced Green Onions For Garnish
Chili Oil For spice and color. Can be added to each individual bowl before serving.
*More Videos*
Tom Kha with Chicken-
Tom Yum Goong-
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Dried Galangal-
Dried Lime Leaves-
Fish Sauce-
Coconut Milk-
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Dried Galangal-
Dried Lime Leaves-
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Coconut Milk-
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Authentic Tom Kha Gai Thai BEST EVER Coconut Chicken Soup
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My Knife
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Palm Sugar
Kaffir lime leaves
Coconut milk
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???? Tom Kha Gai (Galangal Chicken Soup)
Ingredients
2 cups chicken broth
1 large or 2 small lemongrass, pounded
2 oz galangal, pounded
2 medium or 4 small shallots, diced
2 tsp palm sugar
2 tbsp fish sauce
1 can (13.5 oz) coconut milk
1 large tomato
5 oz mushrooms (I like oyster or beech mushrooms but you can use your favorite mushrooms)
2 to 3 lime leaves, removed stems
1 to 3 Thai chilies, pounded
10 oz chicken, sliced into bite size (approximately 1 chicken breast or 2 chicken thighs)
2 green onions, chopped
Handful cilantro, chopped
1/4 to 1/3 cup freshly squeezed lime juice (approximately 2 to 3 limes)
Golden Coconut Broth Bowls with Crispy Tofu
These vegan and gluten-free coconut broth bowls with crispy tofu are wholesome, vibrant, and comforting at the same time. The broth is enriched with ginger, garlic, lime zest, fresh chili, turmeric, tamari, and coconut milk. Once the broth is prepared, and our crispy tofu cubes have finished up in the oven, we pour the broth around fluffy piles of quinoa and some roasted broccoli. I like to finish with sliced green onions and sesame seeds (and usually some chili crisp as well). This is a surprisingly fun recipe to make!
You start by sautéing the broth aromatics in a large pot. Then, water and coconut milk are added to form the bulk of the broth. Once it's simmered and the flavour has infused, we give the broth a strain and keep it warm off to the side. From here, we coat cubes of tofu in oil, arrowroot starch, salt, pepper, and any other seasonings you like. It goes into the oven to crisp up for about 30 minutes. To assemble, pile a portion of quinoa in the middle of a wide bowl, top with roasted broccoli, and then pour that golden broth around. Top with sliced green onions, cilantro, sesame seeds, and a squeeze of fresh lime juice.
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Coconut Curry Soup with Crispy Tofu
This coconut curry soup with crispy tofu is filling, satisfying and extra healthy. It's dairy-free, gluten-free, and totally delicious! The crispy tofu acts just like croutons but with all the protein and a fraction of the carbs.
Full recipe at:
Khao Swe Recipe | Veg Burmese Khow Suey | How to make Coconut Milk | Chef Sanjyot Keer
Full written recipe for Veg Khao swe
Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 7-8 people
For fresh homemade coconut milk (800 ml approx.)
Ingredients:
• Fresh coconut 2 cups
• Water 2 cups + 3/4th - 1 cup
Method:
• Roughly chop the fresh coconut and transfer in a grinding jar, along with water, grind as fine as possible.
• Use a sieve and a muslin cloth, transfer the coconut paste in the muslin cloth, squeeze well to extract the coconut milk.
• Further reuse the pulp by putting back in the grinding jar, and add additional water, repeat the same process to extract maximum coconut milk.
• Your fresh homemade coconut milk is ready, this will yield you approximately 800 ml of coconut milk. Keep aside to be used for making khao swe.
For soup
Ingredients:
• Onion 2 medium size
• Garlic 6-7 cloves
• Ginger 1 inch
• Green chillies 1-2 nos.
• Coriander stems 1 tbsp
• Oil 1 tbsp
• Powdered spices:
1. Haldi (Turmeric) powder 2 tsp
2. Lal mirch (Red chilli) powder 2 tsp
3. Dhaniya (Coriander) powder 1 tsp
4. Jeera (cumin) powder 1 tsp
• Veggies:
1. Farsi (french beans) ½ cup
2. Gajar (Carrots) ½ cup
3. Baby corn ½ cup
• Vegetable stock / hot water 750 ml
• Gud (jaggery) 1 tbsp
• Salt to taste
• Besan (gram flour) 1 tbsp
• coconut milk 800 ml
Method:
• In a grinding jar add, onions, garlic, ginger, green chillies & coriander stems, add little water and grind into a fine paste.
• Set wok on medium high heat, add oil & add the onion grounded paste, stir and cook for 2-3 minutes.
• Lower the flame & add the powdered spices, add little water & cook the spices until it releases its oil.
• Add the veggies & stir well, further add vegetable stock or hot water, gud (jagger) & salt to taste, stir & bring to a boil, cook for 5-6 minutes on medium flame.
• Now, lower the flame and in a separate bowl add besan and a few tablespoons of coconut, mix well to make a lump free besan slurry. Further add this slurry to the coconut milk and stir well, make sure there are no lumps.
• Now, add the slurry mixed coconut milk in the wok and stir well, now you can increase the flame to medium heat & let the soup simmer for 5-6 minutes. Stir in regular intervals.
• Taste for the salt & adjust the seasoning accordingly. Finish by adding some lemon juice.
• Khao swe / curry is ready and serve hot with other components.
Assembly
Ingredients:
• Boiled noodles
• Onions (sliced)
• Crushed Roasted Peanuts
• Fried noodles
• Hot soup
• Fresh coriander (chopped)
• Fresh spring onion greens (chopped)
• Fried garlic
• Fried onions (birista)
• Chilli oil
• Lemon wedges
Method:
• Place the boiled noodles in a bowl, pour the hot soup and top it with some roasted crushed peanuts, fresh onion slices, fried noodles, fried onions, fried garlic, freshly chopped coriander leaves and spring onion greens, chilli oil & a lemon wedge on side to elevate the flavour.
• Serve hot, you can tweak the addition of components as per your preference.
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Coconut Curry Ramen Noodle Soup with Crispy Tofu | Vegan / Vegetarian Recipe
✿ Veganlovlie Recipes / Ramen Noodle Soup with Crispy Tofu - Vegan : Step up from your curry flavoured instant or pot noodle with this hearty coconut curry ramen noodle soup with crispy seared tofu, medley of vegetables, enochi mushrooms and chayote/daikon radish dumplings. This elaborate filling bowl comes ready in just about 40 minutes.
✿ FULL PRINTABLE RECIPE ✿
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[Videos mentioned] Complete this noodle soup with -
Mauritian Chayote/Daikon Radish Dumplings (Niouk Yen) -
Homemade Ramen Noodles -
How to make your own coconut milk at home -
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Special thanks:
Recipe and Video Editing: Kevin Mangaroo (
Audio credit:
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Supreme by John Deley and the 41 Plaers
Beachfront Celebration by Kevin MacLeod ( #veganrecipes #vegetarianrecipes #veganlovlie