Vegetarian Mushroom Tom Kha in Coconut Milk with homemade chicken stock – Gluten-free version
The mushroom version of the Thai coconut soup, with no chicken and no fish sauce. Button mushrooms sautéed first until browned soak up the tang of the lemongrass and lime, and red chili rings give a gentle heat. Gluten-free version: Gluten-free soy sauce (tamari).
Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.
StovePot
2
Turn down and simmer gently 2.5–3 hours.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Strain the stock.
Colander
For the Soup
4
Peel the dry outer layer off the lemongrass, cut into 5 cm pieces and crush them with the back of a knife.
KnifeCutting board
5
Heat the oil in a wide pot over medium-high heat and sauté the mushrooms in it for 5 minutes, until they release their liquid and it evaporates. Transfer half the mushrooms to a plate.
StoveWide, shallow pot
6
Bring to a gentle simmer in a wide pot the coconut milk, stock, lemongrass, ginger and lime leaves.
StoveWide, shallow pot
💡Bring coconut milk only to a gentle boil: a long, hard boil makes it split and the fat floats.
7
Turn down the heat and simmer 12 minutes, until the flavors infuse the stock.
Stove
8
Return the reserved mushrooms to the pot, add the chili pepper and cook 2 minutes.
Stove
9
Turn off the heat and stir in the gluten-free soy sauce, lime juice and sugar. Taste: the soup should be sour and salty. Adjust to taste.
💡Balance at the end, once the flavors have come together: add sour, sweet and salty a little at a time, tasting between additions.
10
Serve hot in bowls, and sprinkle the green onion on top.
565calories
11 gprotein
17 gcarbs
53 gfat
● protein 8%● carbs 12%● fat 81%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Coconut oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 862 kcal per 100 g · More about Coconut oil →
Chicken stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Chicken stock →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Wide, shallow pot· Also works: Deep skillet (sauté pan) (None)· 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
