Cooking Guide
Vegetarian Tom Kha
A plant-based take on the Thai coconut-galangal soup: the same fragrant coconut, lemongrass, galangal, and kaffir lime broth, built with tofu, mushrooms, and mixed vegetables in place of chicken, and seasoned with soy in place of fish sauce. Naturally vegan. Pairs well with an off-dry Riesling, whose light sweetness balances the chili and lime.
- Soup
- Thai
- Vegan
- Contains
- wheat/gluten
- soy
- shellfish
- fish
- vegetarian
- vegan
- dairy-free
- gluten-free
Cooking Guide
Step 1
1In a pot, bring the coconut milk and vegetable broth to a gentle simmer with the lemongrass, galangal, kaffir lime leaves, and chilies. Simmer about 10 minutes to infuse.
The Why
A gentle simmer draws the aromatic oils from the lemongrass and galangal into the coconut base without boiling hard, which would split the coconut milk.
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Version history
- v1current7/16/2026