What is Tom Kha?
Tom Kha refers to a Thai soup made using coconut milk. With hints of sweet and sour and spicy, it is bursting with flavours. It is a delicate soup, a harmonious balance between flavours the way most Thai dishes are.
‘Tom‘ is the Thai word for ‘boil’, referring to the method of making the soup (as in Tom Yum). ‘Kha‘ in Thai means ‘galangal’, a rhizome similar to ginger, which finds pride of place in several dishes from the cuisine. Galangal is, indeed, the star ingredient in this soup too. Tom Kha is typically made using chicken pieces and broth (referred to as Tom Kha Gai, with ‘Gai‘ being the Thai word for chicken). I am presenting to you today the recipe for a vegetarian version of this soup, which is referred to as Tom Kha.
Traditionally in Thailand, Tom Kha is eaten as a side with rice, thereby making it a complete meal. Even on its own, too, this soup is hearty and hugely satisfying. I make it light, instead of rich and creamy as it usually is – we prefer it this way.
My first tryst with Tom Kha
After a hot, sweaty and tiring morning exploring the Grand Palace and the Temple of the Reclining Buddha in Bangkok last year, the husband and I were walking around with the bub, hunting for a place where we could partake of a vegetarian lunch. A small eatery right opposite to the temple caught our eye, offering quite a few traditional Thai vegetarian dishes. Something about the place called out to us, and we headed in. The owner was this very sweet, friendly, middle-aged Thai lady who lived and cooked in the tiny space behind the eatery. It was here that we had the most amazing Tom Kha soup, full of flavour. I couldn’t resist asking the lady how she made it and, in her broken English, she complied.I have made this soup several times over since, tweaking little things here and there to suit my family’s taste preferences.
How to make Tom Kha or vegetarian Thai coconut soup
I outline below the way I make Tom Kha, and urge you to try it out too – I’m sure you will fall in love with it too.
This is a completely vegetarian and vegan preparation, suitable to those on a plant-based diet. It is gluten-free as well.
Ingredients (serves 2-3):
For the stock:
Method:
2. Now, strain all the ingredients out. Reserve the clear, greenish stock.
3. Peel the carrot and chop finely. Chop up the button mushrooms length-wise. Keep aside.
4. Heat a teaspoon of oil in the same pan, and add the chopped carrot and mushrooms. Saute till they are soft, but still retain a crunch.
5. Now, add the stock to the pan, along with salt to taste and jaggery powder.
6. Tear 2 kaffir lime leaves roughly and chop a few strands of lemongrass. Add to the pan. Roughly chop the galangal, and add to the pan too. Slit 2 slit green chillies length-wise, and add to the pan. Mix well.
7. Add the coconut milk and soya sauce to the pan. Mix well. Let it all cook together on medium flame. Switch off gas when it comes to a boil. Then, mix in juice of 1/2 lemon or to taste.
8. Serve hot, garnished with the finely chopped fresh coriander.
Tips & Tricks
1. Use fresh kaffir lime leaves and lemongrass for best results.
2. I could find only strands of lemongrass, and that’s what I have used here. If you have access to lemongrass bulbs, do use them in the soup – they are super aromatic.
3. Authentic Tom Kha Gai uses galangal or Thai ginger. You can substitute it with regular Indian ginger, but it alters the flavour of the soup quite a bit. You could choose to leave out the galangal or Indian ginger completely too, and the soup still tastes brilliant.
4. Traditionally, oyster sauce or fish sauce is used in Tom Kha Gai. However, since this is a vegetarian version, I have used soya sauce.
5. I have used naturally fermented soya sauce from Shoyu, a brand I picked up in Thailand. You can use any brand you prefer.
6. If you can get your hands on Thai coconut palm jaggery and bird’s eye chillies, please do use them in the soup. I didn’t have these ingredients, so I have used regular Indian jaggery powder and green chillies.
7. Adjust the quantity of chillies you use, depending upon personal taste preferences.
8. I have used button mushrooms to make the Tom Kha Gai. Other varieties of mushrooms can be used as well. I prefer only mushrooms and carrots in this soup, but you could add in any other vegetables you prefer.
9. Adjust the quantity of lemon juice you use, as per personal taste preferences.
10. I have used a pack of Dabur Hommade Coconut Milk here. You can use homemade coconut milk if you so prefer.
11. The above quantities yield a light and flavourful soup – I prefer it this way. If you want a thicker soup, you can skip the water fully and use more coconut milk.
12. I have used cold-pressed sunflower oil here. You can use any odourless oil you prefer instead.
Did you like this recipe? Do tell me, in your comments!
The World Through My Eyes 