I wanted to make a fish, chicken, and soy free version of Tom Kha Gai soup so after looking up a few things about it and looking at a few vegan versions I figured out what I was going to do.
It ended up being a lot more filling than I thought, and it ended up tasting a lot better than I expected. And this was the first time I’ve used fresh oyster mushrooms, and I will now be trying to figure out how and when to add these to my recipes whenever I can. They smell like yeast rolls. Not even kidding. I’m so glad to have an Asian market so close to where I live that I can get a lot of these ingredients at a great price and all fresh.
So if you are looking for a creamy, spicy, filling but still light soup to have, try this! This will be on my list of “get well” soups from now on.
Thai Coconut Soup
- 2 cans (14 oz.) coconut milk
- 2 cans water, or 28oz water
- 1 “chicken” boullion cube
- 6 quarter-size slices fresh ginger
- 2 garlic cloves, minced
- 1 stalk fresh lemongrass, cut in 1-in. pieces
- 1 1/2 – 2 cups garbanzo beans (or 1 15oz can)
- 1 cup oyster mushrooms
- 1 tablespoon fresh lime juice
- 1 tablespoon Worchestershire sauce
- 1 teaspoon Thai chili paste
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro
- In a medium saucepan, combine coconut milk, water (fill the cans of coconut milk with water so that there is 1/2 coconut milk, and 1/2 water), bouillon, ginger, and lemongrass and bring to boil over high heat.
- Add garbanzo beans, mushrooms, lime juice, Worchestershire sauce, and chili paste. Reduce heat and simmer for 10 minutes.
- Discard lemongrass. Garnish servings with fresh basil and cilantro.