Tom Kha Hed – vegan & soy-free Thai mushroom soup with galangal, lime and coconutmilk

Delicious spicy and creamy Thai mushroom soup that is completely vegan, soy-free and gluten-free. Super healthy and packed with flavors that make Thai cuisine so delicious. Of course with fresh galangal, because that is where the name ‘kha’ comes from. ‘Tom: simply means boiled, or soup. And ‘hed’ is a collective name for mushrooms in Thai. You can use any mushrooms you want, I had chestnut mushrooms and shiitake.

Vegan version of Tom Kha Kai

Tom kha is one of the most famous Thai soups. It contains characteristic ingredients: red curry (spice mix, often with a little tomato puree), lime, ginger, lemongrass, kaffir lime leaves, coriander seed, cilantro and, above all, a lot of galangal. Always finished with coconut milk. Tom Kha is usually made with chicken (Tom Kha Kai) or shrimp (Tom Kha Kung). But it can also be completely vegan with mushrooms (Tom Kha Hed).

Spices

In Holland most of the spices for this Tom Kha Hed are available in larger supermarkets. Even the fresh galangal that is so important in this dish and the lemongrass (sereh). Of course I don’t know if this will be the case in other countries. But if you have an Asian market to go to, that would be great. The hardest ingredients will probable be the kaffir lime leaves. But those don’t need to be bought fresh and can be ordered order them online.

Cilantro

I just live fresh cilantro. But is optional because not everyone likes it. Personally, I think it is delicious and indispensable with Thai food.

Coconut aminos

Usually Thai soup is served with shrimp paste or fish sauce. For vegan those are replaced with soy sauce. But what if you can’t eat soy either!? What is Thai food without umami? Don’t worry, instead you can use a little coconut aminos.

Tom Kha Hed: vegan & soy-free Thai mushroom soup with galangal, lime and coconutmilk

Marjolein

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Spicy, creamy Thai mushroom soup with coconut milk, galangal, turmeric, lime and cilantro. Vegan and soy-free.

Rate Print

Cook Time 15 minutes mins

Total Time 15 minutes mins

Servings 2 bowls

Calories 445

Equipment

• ceramic non-stick pan
• soup pan
• grater
• garlic press
• immersion blender optional

Ingredients

 

1x2x3x

• 1 cup mushrooms, chestnut/cremini
• 1 cup mushrooms, shiitake
• 1 small onion, red
• 2 stalks onion, green or spring (scallion)
• 4 gloves garlic
• 1 tbsp galangal, fresh grated
• 1 tbsp ginger, fresh grated
• 1 tbsp turmeric, fresh or 1 tsp powder
• 1 stalk lemongrass, fresh sereh
• 1 chili, fresh red pepper
• 1 lime
• 2 tbsp tomato paste
• 1 tsp coriander, whole seeds ground
• 1 tsp paprika powder
• 1 pinch black pepper ground
• ½ can coconut milk
• 1¼ cup MM healing broth or mushroom broth
• 1 tsp coconut aminos
• 2 tbsp coconut oil for frying

Optional

• 4 kaffir lime leaves djeroek poeroet
• 1 bunch cilantro, fresh

For AIP and free of nightshade and seeds

• NO chili, fresh red pepper or paprika powder or tomato paste
• NO coriander, whole seeds or black pepper

Instructions

• Chop the onion. Fry with a generous tablespoon of coconut oil.
• Press the garlic. Cut the red pepper into thin (half) rings. Reserve some red pepper to garnish. Cut the spring onion into pieces, keep the dark green part aside.
• When the onions are translucent, add the garlic, spring onion and red pepper. Mix.
• Grate the ginger and galangal. If they are very stringy, you can also cut them into slices and remove them later.
• Wash the lime well and zest. Add the ginger, the galangal and the lemon zest.
• Add the dry spices and tomato paste. Then add the stock, coconut milk and coconut aminos.
• Squeeze the lime and add the juice.
• Cut the sereh in half lengthwise, but leave the base intact. This way you can easily get it out again later.
• If you use them, now also add the kaffir lime leaves.
• In the meantime, cut the mushrooms and shiitake into slightly thicker slices than how you want them to turn out after frying. They will shrink. I usually get 4 slices from a slightly smaller chestnut mushroom and 5 from a slightly larger one.
• I prefer to fry the mushrooms and shiitake in a separate pan. On high heat and with a oil. Let them brown quite a bit. Then they will get a nice caramelized taste and lose less moisture.
• You can puree the soup before adding the mushrooms. Then you get a smooth, creamy soup. I personally like some bite, so I keep it that way.
• Add the mushrooms.
• Take the lime leaves and lemongrass out. Pour into bowls and garnish with a handful of fresh coriander and rings of red pepper.

Notes

This soup is ok for Medical Medium but I KY if you don’t eat fat-free.

Nutrition

Calories: 445kcal | Carbohydrates: 34g | Protein: 8g | Fat: 36g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 807mg | Potassium: 1265mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1671IU | Vitamin C: 56mg | Calcium: 90mg | Iron: 7mg

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Disclaimer

I’m a Medical Medium® follower and a home cook. I’m not affiliated with Medical Medium® and I’m not a doctor or a Medical Medium® practitioner – I simply enjoy creating colorful recipes that spread joy and inspire you to make the most of your meals, even with all the restrictions our diet may have.

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