Tom Kha Gai Thai Coconut Soup

By Vegiegail

Ingredients

• Optional ingredients:
• 4 cups vegetarian broth
• 1 cup coconut water (with natural sweetness)
• 4 kaffir lime leaves
• 2 lemon grass stalks, cut into 2-inch pieces
• 1 2-inch piece galangal ("kah") sliced
• 1 can coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon sugar (or less, depending on sweetness of coconut water)
• 1 shallot, sliced thinly
• 1 carrot, sliced thinly
• 1 red bell pepper, sliced thinly
• 8 oz extra-firm tofu, squeezed dry and cut into small bite-sized pieces
• 1 4-oz can sliced water chestnuts, drained and rinsed
• 1 8-oz can straw mushrooms
• 1 8-oz can baby corn
• Thai red chili pepper flakes to taste
• 2 tablespoons lime juice
• Cilantro leaves or thinly sliced scallions (for garnish)
• Yam, cauliflower, peas, broccoli

Preparation

Step 1

Heat the vegetable broth and water, then add in the lime leaves, lemongrass, and galangal, and bring to a boil. Reduce heat to a simmer, stir in the coconut milk, soy sauce, sugar, shallot, and carrot, and cook for 5-10 minutes, until carrots are tender. Add the red bell pepper, tofu, canned vegetables, and Thai red pepper flakes. Simmer for a few minutes more. Remove from heat and stir in lime juice. Garnish with cilantro or scallions, if desired, and serve hot.