Vegan Tom Kha Gai (Soup)
  • 2 cups coconut milk
  • 3 cups vegetable stock (or vegetarian 'chicken' stock)
  • 4 stalks lemongrass, bruised then cut into 2" pieces
  • 3-4 kaffir lime leaves, torn
  • 3" piece of galangal, sliced thinly
  • 1 medium onion, quartered
  • 3-4 Thai bird's eye chilies, sliced into larger pieces (makes it easier to avoid eating a big piece if you need to)
  • 1 package firm tofu, drained and pressed, cut into 1" cubes
  • 1 cup mushrooms, quartered
  • 1 teaspoon sugar
  • ¼ teaspoon pepper
  • 3 tablespoons lime juice
  • 2 tablespoons Bragg's Soy Seasoning
  • 4 tablespoons minced cilantro
  1. In a stock pot bring the vegetable stock to a boil. Add galangal, lemongrass, kaffir lime leaves, onion and sugar to a boil. Simmer 5 minutes.
  2. Add coconut milk, chilies, and soy sauce. Simmer 5 more minutes.
  3. Add tofu and mushrooms and heat through.
  4. Remove the pot from heat and add lime juice and cilantro.
  5. Serve with steamed rice or coconut Jasmine rice.
Recipe by These Things I Love at