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Healy Eats Real

Healthy Paleo Recipes, Nutrition, Holistic Health

Home » Dairy Free » “Tom Kha Gai”-Thai Coconut Soup (vegan)

“Tom Kha Gai”-Thai Coconut Soup (vegan)

June 24, 2013 by Hannah Healy, Updated June 28, 2018 1 Comment

A delicious and easy thai coconut soup made using few ingredients and without any processed foods. Healthy and full of flavor!
Total Time: 30 minutes
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Today I’m pleased to bring you a guest post with a recipe for tom kha gai – Thai Coconut Soup from Brad Shepherd of Fooduciary. His blog, like mine, encourages folks to ditch processed food for healthier alternatives.

I love Thai food, but have never actually had tom kha ghai before because it usually has chicken in it. Luckily, Brad has created a meat-free (and vegan) recipe for everyone to enjoy! Be sure to check out the many great recipes and articles on Fooduciary and check them out on facebook too!

Here’s Brad of Foodiuciary‘s post:

A close up photo of Thai Coconut Soup in a white bowl with a spoon

What’s this farm kid from Utah doing cooking up Thai food? Couldn’t be any good, right?

Hear me out.

When I was growing up I considered myself a pretty good cook. I’d tell people I could make anything with a recipe. The disconnect was in the fact that I didn’t know recipes came on anything but the side of a box. Not so much a recipe as ‘directions.’

But hey, I made plenty of family meals with the aid of a gloved hamburger mascot and macaroni and cheese with my own creative flairs of adding hot dogs and peas.

Leaving the processed food world three years ago opened my eyes to the fact that I didn’t really know how to cook. So how did I go from that king of boxed meals to Thai coconut soup?

This Coconut Thai Soup Is Full Of Flavor And Healthy Ingredients

When you become choosier of what you eat, naturally many of the past frequented restaurants don’t make the cut. That is fine until it’s time for a night out with friends or family.

What my wife and I learned was that we could suggest the restaurant and get everyone to ethnic restaurants where we had had good luck finding food that was truly made from scratch using real ingredients. And other than my stick-in-the-mud dad, everyone was pretty happy to try new dishes.

One of our favorite cuisines is Thai food and we quickly learned just how good tom kha gai is. We always get it whenever we go to Thai restaurants. But we wanted it more often than that, so we set off to create our own recipe that we could use to satisfy the craving any time it struck.

This Thai coconut soup recipe is the result of a fair amount of trial and error. At times I really wished there was a box with directions to read!! But we think this creation could hold its own against any Thai grandma’s secret recipe. Try it out and see what you think. Time to open a soup stand?! : )

Using Galangal Root

The galangal root can be a bit of work to track down and you can make this without it, but it makes all the difference. It’s in the same family as ginger root but tastes totally different. You should be able to find it at any Asian market. Tracking it down is part of the fun!

For a thicker soup and extra coconuttiness, we use a 7oz package of coconut cream in addition to the milk. Consider this optional.

Have you tried this Thai Coconut Soup? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Twitter, Instagram, Pinterest and YouTube.

5 from 1 vote
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Thai Coconut Soup (“Tom Kha Gai”)
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
A delicious and easy thai coconut soup made using few ingredients and without any processed foods. Healthy and full of flavor!
Course: Main Course
Cuisine: Thai
Keyword: easy coconut soup, Thai soup
Servings: 4 servings
Calories: 625 kcal
Author: Brad from Fooduciary
Ingredients
  • 3-4 cups vegetable stock
  • Juice of 1 lime
  • 5 kaffir lime leaves crushed
  • 2 inch section lemongrass
  • 1.5 inch chunk galangal root chunked
  • 2 cans full fat coconut milk
  • 1 7 oz package coconut cream optional
  • 4-6 fresh white mushrooms sliced
  • 3-4 stalks green onion chopped
  • Cilantro leaves for garnish
Instructions
  1. In a large sauce pan bring to a boil the vegetable stock, lime juice and leaves, lemongrass, and galangal. Simmer for 20 minutes.
  2. You can strain the liquid at this point if you prefer. The leaves and root are not intended to be eaten, though it’s common to just leave them in.
  3. Add coconut milk and cream then return to a boil.
  4. Lower the heat, add mushrooms and green onion. Simmer for 4-5 minutes then remove from heat.
Nutrition Facts
Thai Coconut Soup (“Tom Kha Gai”)
Amount Per Serving
Calories 625 Calories from Fat 585
% Daily Value*
Fat 65g100%
Saturated Fat 57g356%
Sodium 737mg32%
Potassium 758mg22%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 2g2%
Protein 7g14%
Vitamin A 465IU9%
Vitamin C 5.9mg7%
Calcium 51mg5%
Iron 8.7mg48%
* Percent Daily Values are based on a 2000 calorie diet.

engageAbout the author: Brad Shepherd is the co-creator of Fooduciary.com. Through Fooduciary, Brad and his wife, Kelli, teach others how food impacts their health not just today but in the future.

He is inspired daily by hearing of readers embrace a healthy lifestyle and helping those with similar questions that he once had, the best part being when someone realizes the power they have over their own health outcomes.

To help others make a gentle transition to healthy eating, Brad happily shares a FREE introductory guide called Five Days to Clean Eating. Don’t forget to check out fooduciary on facebook!

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Filed Under: Dairy Free, Entrees, Gluten Free, Lacto-ovo vegetarian, Lunch, Side dishes, Soups, Vegan Tagged With: dairy free, gluten free, thai coconut soup, thai coconut soup recipe, tom kha gai, tom kha gai recipe, vegan

Some of the links in this post are affiliate links, which means that I may receive a commission if you purchase something mentioned in this post. See more details here

Healy Eats Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Information and statements regarding health claims on this blog have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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Comments

  1. jennifer says

    July 29, 2014 at 2:37 am

    hi,
    i was wondering if there was an alternative to vegetable stock. something i could get in the market. if you know something, please email me back. thanks 🙂

    Reply

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Hi, I’m Hannah Healy!

woman with black hair standing over cutting board with vegetablesI created Healy Eats Real to share healthy paleo, keto, GF and allergy-friendly recipes and tips on holistic living. Sign up for my newsletter below for recipes, natural living info and my FREE Gift!

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