Thailand Tom Kha Pak (Vegetable Coconut Soup)
Tom kha pak, or vegetable coconut soup, is a delicious and nourishing Thai dish that combines a medley of fresh vegetables with the rich, creamy flavors of coconut milk. This vegetarian variation of the classic tom kha soup features ingredients such as mushrooms, carrots, baby corn, broccoli, and sometimes tofu, simmered in a coconut milk broth infused with lemongrass, galangal, kaffir lime leaves, and Thai chilies. The soup is seasoned with lime juice, soy sauce, and a touch of sugar, creating a perfect balance of tangy, savory, sweet, and mildly spicy flavors. Often garnished with fresh cilantro and served with jasmine rice or on its own, tom kha pak is a comforting and aromatic dish that highlights the harmonious flavors of Thai cuisine while offering a satisfying plant-based option.
Recipe Servings: 4
Ingredients
- 2 Tbsp (30 ml) extra virgin olive oil
- ½ small yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup (76 g) sliced mushrooms
- 1 cup (110 g) shredded carrots
- 2 Tbsp (30 ml) low sodium soy sauce
- 1 tsp (2 g) ground ginger
- 1 tsp (4.2 g) sugar
- ¼ tsp (0.45 g) cayenne pepper
- ¼ tsp (1.5 g) salt, more to taste
- ½ tsp (1.15 g) ground black pepper, more to taste
- 1 lemon, zest only
- 3 cups (710 ml) vegetable broth
- 3½ cups (828 ml) full-fat coconut milk
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
Directions
- Pour olive oil into a large pot set over medium heat.
- Add onion, garlic and mushrooms to the hot oil and sauté for 3–5 minutes.
- Add carrots, soy sauce, ginger, sugar, cayenne pepper, salt, black pepper, lemon zest, vegetable broth, and coconut milk.
- Bring mixture to a boil, reduce heat, and simmer for 15–20 minutes.
- Taste soup and adjust seasoning if necessary.
- Ladle soup into four serving bowls and sprinkle each with cilantro.
- Serve soup hot with lime wedges on the side.
Notes
- Some recipes add cubed tofu.
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