Vegan and Gluten Free
Serendipity Jane
Original Recipe: Jane Fox
Thai Coconut Curry Soup, commonly known as Tom Kha Tofu is an explosion of Thai flavor that will warm you up on a cold day!
My Inspiration
On a cold rainy day, working as a sales rep, there was nothing more comforting than to stop at my favorite Thai restaurant and order a warming bowl of Tom Kha Soup. After perusing the internet and comparing different approaches, I’ve reinvented Thai Coconut Red to be gluten free and vegan friendly. I even came up for a substitute for the fish sauce! Coconut milk, broth, chili, lime, lemongrass combine with the red curry paste to produce a fresh tasting soup, with just a little heat. This dish is as elegant looking as it is delicious. It so good, and the fresh taste surprises me every time.
The Ingredients
The Base:
Thai Coconut Red Curry Soup has a base that consists of full fat canned Coconut Milk paired with a vegetarian Vegan “Chicken” Bullion. You can either use a store bought version or follow the link to my homemade version that I always keep on hand. 
Tofu is substituted for Chicken, or shrimp. I used a firm tofu that I pressed in a tofu press to release the liquid for a nice meaty texture. I sliced it lengthwise , then cubed it into smallish 1/2 cubes. The smaller the cube, the more surface there is to absorb the delicious sauce.
The Flavor:
Flavor is infused in three different steps. In the first step, garlic, ginger, the Thai chili, part of the Red Curry Paste, and the lemongrass are added to the softening onions. Unrefined Coconut Oil is used to soften the onions and to impart a little bit more coconut flavor. I keep jars of Minced Garlic, and Minced Ginger in the fridge because I use them all of the time. Fresh can be used , but I find that the the jarred version is a nice shortcut.
More Flavor:
Lemongrass can be found at the local Asian market and in some supermarkets, but, the long stalks that have almost a woody texture, are a bit intimidating. In past, I’ve picked up the stalks and looked at them, only to put them back, because I had no idea how to use them! If a recipe called for lemongrass, I simply left it out. This time, not wanting to skimp on any flavor, I did the research and got over my fear of lemongrass! Here’s the secret to using lemongrass: Cut the stalk into 2 inch pieces. Place your knife, flat against the end of the stalk and smash it. Do this to both ends. The lemongrass will break into pieces. Put the lemongrass fragments into the pan and, through the process of cooking, the flavor will impart into the food. Before serving, remove the lemongrass segments and just the flavor remains! Easy!
Even More Flavor:
Another traditional ingredient that scares me is the Thai chili. I am a wimp when it comes to spicy chili’s, jalapenos, adobo chili’s or any kind of hot pepper. I bought some Thai Chili peppers for this recipe and then I chickened out and didn’t use them. Onions are bad enough! I didn’t want to risk accidently touching my eyes so I used some Chili Garlic Sauce that I had purchased for stir fry. It worked perfectly! If you prefer to use the real thing, you can substitute the chili garlic sauce for two Thai peppers. Just be careful! You might even want to wear gloves!
Adding the Coconut Milk:
Make sure the Coconut Milk is full fat canned coconut milk. It gives a rich creamy coconut taste and a silky texture. Regular Brown Sugar adds sweetness. Now is the time to add the second portion of the Red Curry Paste. If you like your soup especially spicy, add more or if you want something with no heat, leave out the additional curry paste.
Fish Sauce is traditionally used with red curry to give a Umami favor to this soup. I’ve substituted a Gluten Free Tamari sauce to make the soup vegan and to also keep it gluten free. Just make sure the bottle is marked “Gluten Free.” When I was new to my gluten free diet, I mistakenly believed that all Tamari is gluten free. The gluten gods let me know…It isn’t!
Use regular White Mushrooms and slice them in fairly chunky slices and cut the Red Bell Peppers into large pieces. Since the onions and the lemongrass are strained out these vegetables will take center stage and you want to be able to see them.
The Finish
The garnish adds the third layer of flavor to Thai Coconut Curry Soup and works at making a beautiful presentation as well! well! Technically the Lime Juice, added at the end isn’t garnish. It adds a lively brightness to the soup that balances the sweetness nicely. Sliced Green Onions, Cilantro, and Lime wedges are added once the soup is in the bowl.
The Process
- Prepare the Vegan “Chicken” Bullion or vegetable broth and set aside.
- Slice the onions and set aside.
- Cut the lemongrass in to 2 inch segments. With the flat side of the knife smash the ends so that the stalk separates in to pieces. Set aside.
- Measure out the minced garlic and ginger, the chili sauce, as well as the first 2 teaspoons of the curry paste. Set aside.
- Add the Coconut Oil to a large fry pan.
- Add the sliced onions, garlic, chili, ginger, lemongrass and the first 2 teaspoons of the red curry paste.
- Sauté until the onions soften.
- Add the broth and let the mixture simmer for about 30 minutes.
- Strain the mixture into a large soup pot making sure to retain the broth. Throw out the solids.
- To the pot, add the coconut cream, cubed tofu, sliced mushrooms, red bell pepper pieces, gluten free tamari, and the brown sugar.
- Stir and simmer for about 5 minutes.
- Turn off the heat and stir in the lime juice.
- Ladle the soup into bowls and garnish with the sliced green onions, cilantro, and lime wedges.
Enjoy!
Printable Recipe
Thai Coconut Red Curry Soup
Equipment
- large skillet
- Strainer
- soup pot
- tofu press
Ingredients
- 1 Tablespoon coconut oil
- 1 cup sliced yellow onion
- 1 Tablespoon minced garlic minced
- 2 Teaspoons minced ginger
- 1 Teaspoon Chili Garlic Sauce equivalent of 2 thai chilis
- 2 Teaspoons Red Curry Paste (we will use 4 more teaspoons later)
- 1 stalk lemongrass 4 - 2 " pieces, pounded
- 4 cups Vegan "Chicken" Bullion or broth
- 4 cups coconut milk canned full fat about 2½ cans
- 8 ounces mushrooms sliced
- 1 red bell pepper cut in chunks
- 4 Teaspoons red curry paste in addition to the previous 2- adjust to taste
- 2 Tablespoons tamari gluten free
- 2 Tablespoons brown sugar
- 1 container Firm tofu 14 oz., pressed and cubed
- 3 green onions sliced, including greens
- 1/2 cup cilantro stems removed
- 3 Tablespoons lime juice fresh squeezed
Instructions
- Add coconut oil to a large pan.
- saute onion, garlic, chile, ginger, lemongrass and red curry paste untill onion is softened,
- Add the vegan "chicken" bullion ( or broth) and simmer for 30 minutes.
- Strain the mixture making sure to retain the broth.
- Add the coconut cream, tofu, tamari, brown sugar, red bell pepper chunks, and mushrooms.
- Add the 2nd portion of red curry paste. If you like it mild, add 2 Teaspoons and check the taste. Add more until you reach the desired amount of heat.
- simmer for 15 more minutes to make it is completely heated and the flavors blend.
- Serve in bowls and garnish with green onions, cilantro, and lime wedges.
- Enjoy!
