Tom Kha Ja (Coconut Ginger Vegetable Soup) | PCC Natural Markets

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Tom Kha Ja (Coconut Ginger Vegetable Soup)

Serves: 6 dinner-size portions, 12 sides

Your rating: None (15 votes)
Your rating: None (15 votes)


These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free wheat-free iconWheat-free


Heat a wok and add 3 tablespoons of the oil; fry tofu until all sides have a golden crust. Remove tofu and set aside. In the same wok with remaining 2 tablespoons oil, sauté carrot, onion and mushrooms for 3 to 5 minutes until translucent and fragrant. Place the vegetable mixture in a large pot with water and bring to a boil.

When water comes to a boil, stir in chile peppers, lemongrass, ginger, lime leaves or peel and shallots. Let boil for 5 minutes, than add zucchini, corn and jalapeño and cook for 2 minutes. Stir in salt, coconut milk and lime juice.

To serve the soup, divide equally among 6 soup bowls, add tofu and garnish with cilantro and 1 teaspoon of coconut cream.

Recipe by Pranee Halvorsen, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2011.

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This soup is yummy

Been a vegetarian for a long time and am grateful I found a recipe for my favorite Thai soup. I followed the recipe, unusual for me, and the soup is excellent. I'm making it again with some modifications.


Thanks for sharing!

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