Tom Kha is a Thai soup traditionally made with chicken and coconut milk; try our recipe for a vegan version infused with Spicy Cilantro Everything Spread. A bowl of tangy, creamy, spicy and heartwarming Tom Kha soup is sure to hit the spot as the weather cools down. We used a variety of mushrooms and vegetables for this recipe, but feel free to switch up the vegetables and add your favorites!
Yields 6-8 servings
5 cups vegetable broth
4 lemongrass stalks
2 inch piece of ginger
4 kaffir lime leaves
2 cans of coconut milk (800 mL)
Salt and Pepper
4 tablespoons Spicy Cilantro Everything Spread
1 package of baby oyster mushrooms (can substitute any mushrooms)
1 package large shiitake mushrooms (can substitute any mushrooms)
2 green chilies
- Prepare the lemongrass and ginger to add to the broth. Pull the first few dry layers off of the lemon grass and slice it into about 1-inch pieces. Peel the skin off the ginger and cut it into thin pieces.
- In a large saucepan or pot, add 5 cups of vegetable broth, cut lemongrass and ginger along with 4 kaffir lime leaves and bring to a boil.
- Reduce heat to medium and add the 2 cans of coconut milk. Make sure to keep the heat at medium to keep the coconut milk from curdling.
- Add in the 4 tablespoons of Spicy Cilantro Everything Spread and make sure to incorporate it into the broth well. Season with salt and pepper to taste.
- Cut all the mushrooms into bite sized pieces and add them to the soup along with 2 chopped green chilies and let it simmer for about 10 minutes.
- Meanwhile prep the rest of the vegetables, cutting the carrot, tomato and onion into small pieces and add them to the soup. Simmer for 5 minutes.
- Turn the heat off and add in the juice of 1 lime and mix well.
- Serve hot and top with chopped cilantro, green onion and more lime if desired.