Thai Vegetable Galangal Soup (Tom Kha)
Vegetarians, rejoice! This recipe is for you. The galanga in this soup enhances the flavor of native thai vegetables and creates a delicious broth. Perfect for lunch or dinner, this soup will leave your tummy satiated and satisfied.
Ingredients
- 2 1/2 cups vegetable broth
- 1 tsp Season with Spice's Lemongrass powder or 2 stalks lemongrass - outer layers removed ends trimmed, and stalks sliced into 2-inch pieces
- 1.5 tsp Season with Spice's Galangal Powder or fresh galangal sliced into thin disc
- 4 kaffir lime leaves torn and bruised lightly
- 1/2 cup coconut milk
- 1 small cauliflower – cut into florets
- Half a red onion – cut into chunks
- Half a carrot – sliced into matchsticks
- Long beans or green beans – sliced into 2-inch pieces
- 2-3 Thai bird’s eye chili peppers lightly crushed or 2 dried thai red chili peppers
- 1 to mato – quartered
- 2 tbsp fish sauce or salt to taste for pure vegetarian
- 2 tbsp lime juice
- 1 tbsp Thai chili paste called Nam Phrik Phao optional
Instructions
- In a pot or sauce pan, combine vegetable broth, lemongrass, galangal powder, and kaffir lime leaves. On medium fire, bring soup to a boil.
- When soup begins to boil, reduce the fire to bring the soup to a simmer. Add in coconut milk, cauliflower, onion, carrots, long beans. and Thai chili peppers. Stir occasionally.
- Once the cauliflower and beans are almost cooked, add in the tomato.
- Once all the vegetables are cooked and tender, season with fish sauce (or salt), lime juice, and Thai chili paste (if using). Taste and make adjustment if necessary.
Nutrition
Serving: 150gCalories: 209kcalCarbohydrates: 22gProtein: 8gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2682mgPotassium: 1053mgFiber: 6gSugar: 9gVitamin A: 635IUVitamin C: 144mgCalcium: 83mgIron: 3mg
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