Silky, rich, cozy, aromatic, and packed with flavors, this Vegan Tom Kha soup also known as Thai Coconut Soup, is a complete meal in a bowl!
This coconut-ty and creamy soup are so perfect to warm your soul, heart, and body during this time of year.
Now skip the Takeout and Make This Vegan Tom Kha Gai Soup at Home!
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Thai basil leaves are completely optional. my family love it so I have added in the soup.
I would highly recommend you to use all the ingredients fresh.
Adjust spice levels to taste. It should have a wonderful mix of spicy, tangy, and a little sweet. For a spicier soup, add more chilies.
You can skip tofu and use more vegetables.
You can serve this as an appetizer or with Jasmine rice to make a complete meal.
You can add some chili oil to the soup to your taste for more kick!
If you can’t find fresh kaffir lime leaves at your local Asian grocery stores, use dried ones! Dried kaffir lime leases are easy to find on Amazon!
If you want to save any leftover soup, make sure to transfer it to an airtight container. It will last 3-4 days in the fridge.
For meal prep – you can make the flavorful stock in advance. It stays good for up to a week in the fridge. You can also cut up the veggies the day before. This will save some time the day you make it. To store the ingredients, place them in separate containers or bags.
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Detailed Recipe
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