Vegan tom kha soup

Vegan tom kha soup

Total: 25 Min. | Active: 25 Min.
vegan, lactose-free, healthy and balanced
Nutritional value / person: 282 kcal
, Fat: 6 g
, Carbohydrate: 49 g
, Protein: 7 g

If you like spicy, citrusy flavours, then you will love this vegan version of tom kha soup. Traditionally, the soup is made with prawns. However, it still promises an explosion of flavours even without the prawns. What’s more, this soup is incredibly easy to make. It can be ready in under 30 minutes and requires very little preparation. Perfect for a quick evening meal during the week or as a simple dish that allows you to spend more time relaxing with your guests.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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7 ½ dl water
1 ½ dl vegetable bouillon
3 garlic cloves, sliced
2 lemongrass, core roughly chopped
2 cm ginger, sliced
2 red chillies, cut into thin rings
5 kaffir lime leaves (Thai-Kit), cut into pieces


120 g oyster mushrooms, cut into pieces
1 tomato, cut into wedges
1 onion, cut into thin rings
1 tsp sugar
1 tbsp soy sauce
1 dl coconut milk
3 tbsp lime juice
1 ½ tbsp sambal oelek


200 g rice noodles
water, boiling
1 lime, rinsed with hot water, dabbed dry, cut into wedges
½ bunch coriander, torn into pieces
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How it's done

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Place the water, stock, garlic, lemongrass, ginger, chilli and kaffir lime leaves in a pan, bring to the boil. Reduce the heat, cover the stock and leave to infuse for approx. 15 mins. Strain the stock and return to the pan.


Add the mushrooms, tomato, onion, soy sauce and sugar to the stock, simmer for approx. 5 mins. until just soft. Stir in the coconut milk, lime juice and sambal oelek.


Pour the boiling water over the rice noodles, leave to soak for approx. 8 mins. Serve the soup with the rice noodles in soup bowls, garnish with the lime wedges and coriander.

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