Vegetarian Hot And Sour Tom Ka Style Soup Recipes
VEGETARIAN TOM KA
This is my favorite soup. I've tried it many ways and this is my absolute favorite. It is adapted from "Thai Vegetarian Cooking" by Vatcharin Bhumichitr. I always put too many things in it but this recipe is restrained and beautiful. Serves 4 as an appetizer or 2 as a meal.
Provided by snickels
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the coconut milk with lemongrass, galangal, kaffir lime leaves, soy, chilis, sugar and stock.
- Simmer with the lid on the pot ten minutes and strain.
- Put strained soup base into.
- Simmer until cauliflower is al dente.
- Remove from heat and lemon juice.
- Stir once, place in bowls and garnish with cilantro.
- (optional) pour a teaspoon of sesame chili oil on top for more kick.
- *I am lucky enough to have a kaffir tree but if you cannot find kaffir leaves use lemon leaves (meyer lemon works well) or lime zest as a last resort.
- **Cauliflower is used in the book and works wonderfully with this soup but i like to mix it up and use mushrooms, tofu, tomatoes, water chestnuts, bell peppers, and even vermicelli noodles.
Nutrition Facts : Calories 102.6, Fat 6.7, SaturatedFat 5.8, Sodium 532, Carbohydrate 9.8, Fiber 2.2, Sugar 5.5, Protein 3.4
VEGETARIAN HOT AND SOUR SOUP
My DH's favourite soup, which I make often, especially during the colder months. I especially like this vegetarian version.
Provided by evelynathens
Categories Chinese
Time 33m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In separate bowls, cover the lily buds and tree ear mushrooms with hot water; let soak until softened, about 30 minutes; drain and thoroughly rinse the lily buds and mushrooms; trim the tough ends from the buds and halve them crosswise.
- In a large pot, combine the broth, lily buds, mushrooms, bamboo shoots, ginger and salt; cover and bring to a boil over medium-high heat; reduce the heat and simmer for 10 minutes; stir in the vinegar and 1 tsp red pepper and boil over medium-high heat for 2 minutes; beat the cornstarch mixture into the soup in a steady stream; in a bowl, combine the egg and egg white and beat into the soup; stir in the soy sauce, tofu and sesame oil and cook over medium heat until warmed through; season with red pepper and garnish with spring onion.
Nutrition Facts : Calories 90.8, Fat 3.6, SaturatedFat 0.8, Cholesterol 46.5, Sodium 811.9, Carbohydrate 8.2, Fiber 0.9, Sugar 1.1, Protein 6.6
VEGETARIAN HOT AND SOUR TOM KA STYLE SOUP
After searching a while for a vegetarian Thai soup, I thought up this one. It's like a cross between hot & sour soup, and tom ka soup!
Provided by Andelay
Categories Stocks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth to a boil in a large pot.
- Add all ingredients except green onions.
- Reduce heat to low, and simmer for at least 20 minutes.
- Add onions and allow to cook for 3 more minutes.
Nutrition Facts : Calories 118.2, Fat 3.5, SaturatedFat 0.5, Sodium 1086.2, Carbohydrate 15, Fiber 2.9, Sugar 4, Protein 9.4
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