Oh my gosh this Thai Coconut Soup is amazing! If you’re like me, time is fleeting. We’ve got busy lives and busy children, yet we strive to provide healthy fresh food without taking hours to cook. Having traveled through Thailand, I was spoiled with fresh spices and ingredients for every meal and fell in love with the cuisine. At home, it’s often just easier to go to a Thai restaurant or order take out than make your own dishes since you do need to stock your kitchen with certain ingredients to be quickly on hand.
However, if you plan ahead, you can have a cornucopia of supplies ready for the cultural cuisine of choice without having to do a last minute run to obscure international food stores for unique items.
We are fortunate in the Northwest to have a plethora of international grocery stores like Uwajimaya where I buy fresh lemongrass and fresh kaffir lime leaves in large quantities. I air dry them out at home, snip the lemongrass into tiny pieces, and then with each spice, I blend them with the dry Vita Mix Blender container to even smaller pieces for the lemongrass, and almost a powder for the lime leaves. This way I have both spices on hand dry and ready to use at a moment’s notice for future cooking.Items I keep well stocked at home:
- Kaffir Lime Leaves
- Vegetable Bouillon Cubes
- Organic Coconut Milk
- Fresh Organic Ginger – in the fridge
- Organic Miso – bought fresh and stored in the fridge
- Bragg Liquid Aminos – in the fridge
- Organic Brown Rice Syrup – in the fridge
- Organic Chili Pepper Flakes
Another blessing in the Northwest is the amount of organic produce available at Costco. Traditionally Thai recipes use Galangal ginger, however, I used regular organic ginger since we get it in bulk at Costco.
I was simply thrilled to make this soup easily at home, without fish sauce, and have it taste so fabulous. Of course, consider other veggies you like and toss in a protein in the last few minutes if you so desire.
Organic Vegan Tom Kha (Thai Coconut) Soup Instant Pot easy!
- 1 tbsp Dry lemongrass soaked in a few ounces of water for a few hours
- 2 cubes Vegetable Bouillon
- 4 cups Water
- 1 tbsp Dry Red Pepper Flakes Organic
- 3 inches Fresh Grated Ginger Organic
- 1 tsp Ground Kaffir Lime Leaves
- 3 Limes – Juice Only Organic
- 2 cups Mushrooms Organic
- 5 stems Green Onions – Chopped Organic
- 2 tbsp Bragg Liquid Aminos – Or 3 tbsp Soy Sauce Alternative
- 2 tbsp Brown Rice Syrup – Or 3 tbsp Organic
- 1 tsp Miso Paste Organic
- 1 handful Fresh Cilantro – Chopped & Added Last Organic
- 1 handful Fresh Basil – Chopped & Added Last Organic
- 1 can Coconut Milk Organic
- A few hours before making the soup, soak 1 tablespoon of lemongrass in a few ounces of water to awaken the flavor from the stems. So perhaps, when you’re having lunch, make a point to do this.
- Again going back to time saving simplicity, I put the Instant Pot on Saute and just start adding the following ingredients and stirring along the way. If you don’t have an Instant Pot, you ought to check it out as it this is another feature for adding simplicity to a busy life. Otherwise, use a pot on the stove, get the ingredients to a good boil and drop down to a vigorous simmer, maybe medium low depending on your stove.
- The Saute mode on the Instant Pot will get to a vibrant boil going rather quickly of which I let run about 10 minutes in all without the lid off and toss the cilantro in during the last few minutes. That’s it!
- Check the depth of the flavor and consider more or less Liquid Aminos, Brown Rice Syrup, Miso and Chili Flakes to pop the flavor to your liking.