Tom Kha

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 151.7
  • Total Fat: 12.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 209.7 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 8.7 g

View full nutritional breakdown of Tom Kha calories by ingredient


Introduction

Thai Coconut Soup for us vegetarians and vegans with great flavour and little calories! Thai Coconut Soup for us vegetarians and vegans with great flavour and little calories!
Number of Servings: 6

Ingredients

    Lemongrass
    Ginger
    Lime Leaves (or bit of grated lime peel)
    Tofu, firm, 1 cup
    Mushrooms, fresh, 10 medium
    Carrots, raw, 1 medium chopped
    Broccoli, fresh, .5 cup, chopped
    Peppers, sweet, red, fresh, .5 cup, chopped
    Tomato, fresh, 0.75 cup chopped.
    Aroy-D Coconut Milk, 1.5 cup (remove)
    A Taste of Thai - Red Curry Paste, 2 tsp
    Vegetable Broth, 4 cups
    Water, tap, 2 cup

Directions

First step is to take your box of vegetable broth, put in in a large pot, rinse box (or cans I guess) with about two cups of water (1/2 the box) and pour that into the pot. Put it on low to simmer/heat. When it's a bit warm add the coconut milk; rinse the can if needed. Take care not to let this boil/foam.

Slice ginger and put it in with the broth. Put the lime leaves in there too. For the lemongrass, slice into 2" or so lengths. Then, take your knife and cut across the lengths, but not all the way through, just a bit into the stalk. This is to help release the flavour. When that's done, add the lemongrass to the broth and let it simmer.

You do the above first and let it simmer while you prepare the rest of your veggies...cuts down on time.


Add curry paste. Let this simmer for a while so the flavours get all mixed and thoroughly permeate the broth mix. Add carrots to the mix early on, as they take a while to get soft. It all depends upon how squishy you like your vegetables.

Turn heat up a little. From then on, just add your vegetables and tofu until you've got them all in there (except tomatoes). Let the veggies cook until they get to the right texture for you. If you want it spicier, then add more red curry paste.

When it's almost done, add the chopped tomatoes and get ready to serve. I prefer larger chunks of veggies for this, but it's all up to you.

Goes well with Thai Brown Rice or alone!

Serves 6+ 1cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user BUGWITCH.