Tom Kha Gai vegan Thāntawan
Tom Kha Thāntawạn is a vegan take on the Thai classic Tom Kha Gai , combining rich flavors in one pot. With coconut milk, lemongrass, galangal, and kaffir lime leaves as a base, this dish offers an explosion of flavor, complemented by the texture of sunflower chunks. This soup perfectly balances the sour, salty, and sweet notes, rounded out with mushrooms and a fresh garnish. A light, plant-based dish that celebrates traditional Thai cuisine while remaining sustainable.
Verwendete Produkte
Zutaten
- 76 g sunflower CHUNKS
- 2 cans of coconut milk (400 ml each)
- ¼ liter vegetable broth
- 5 stalks of lemongrass
- 7 cm galangal, peeled and sliced
- 3 red chili peppers, whole
- 3 tbsp no-fish sauce
- 8 kaffir lime leaves (Bai Magrood)
- 150 g mushrooms, quartered (alternatively fresh straw mushrooms)
- 2 limes, squeezed
- No-fish sauce to taste
- 1 tsp palm sugar (or refined sugar), more to taste
Zubereitung
1
Cut the lemongrass into pieces about 4 cm long and tap them lightly with the back of a knife to release the aromas.
2
Bring the vegetable stock and a can of coconut milk to a boil in a saucepan. Add the lemongrass, galangal, kaffir lime leaves, and chilies. Season with no-fish sauce and simmer gently for 10 minutes.
3
Add the mushrooms and simmer for another 5 minutes.
4
Then stir in the sunflowerCHUNKS and cook on low heat until warm
5
Add the remaining coconut milk and season the soup with lime juice, palm sugar and additional no-fish sauce to taste.
6
Serve the soup in bowls and garnish with chili strips, chopped spring onions and fresh coriander, if desired.
7
Tip: Lemongrass, galangal, and kaffir lime leaves are primarily used for flavoring and are not typically eaten. To avoid fishing them out during the meal, you can remove these ingredients with a slotted spoon before adding the mushrooms.