Vegan Tom Kaa Gai (Coconut Milk Soup)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant coconut soup with tofu, mushrooms, and tomatoes in a lemongrass-lime broth. It's warm, creamy, and aromatic with a gentle heat from bird's eye chilis. Serve as a comforting main course for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 stalks lemongrass (sliced in 1-inch long pieces)
- 1 cup shiitake mushrooms (sliced)
- 1 cup diced shallot (approx. 4 shallots)
- 4 kaffir lime leaves**
- 1/2 cup water
- 3 bird's eye chilis (sliced*)
- 2 medium tomatoes (sliced)
- 8 ounces tofu (pressed and cut into 1/2-inch cubes)
- 1 13.5 ounce can coconut milk
- 4 tablespoons reduced-sodium tamari
- juice of 2 limes and fresh and cilantro for serving
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 823mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 860mg
- Calcium
- 273mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 823MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.