Description
A low FODMAP vegan Tom Kha Kai soup! A delicious simple soup from coconut milk, galanga (or ginger), oyster mushrooms and lemon grass. Gluten-free, lactose-free and dairy-free.
Ingredients
Scale
- 1 liter (4 cups) low FODMAP stock
- 1 can (400 ml / 13.5 oz) coconut milk
- 2 cm (0.8 inch) fresh galanga or ginger
- 1 red chili pepper
- 1 stalk lemon grass (sereh)
- 2 stalks spring onion, the green part only
- 150 g (5.3 oz) oyster mushrooms (or a mix of oyster mushrooms and canned mushrooms)
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp lime juice
- Optional: fresh cilantro
Instructions
- Cut the lemon grass into 3 pieces. Deseed the chili pepper and cut into rings. Cut the green part of the spring onion in rings too. Peel the ginger and cut into slices.
- Bring the stock together with the coconut milk to a boil. Add the lemon grass, ginger and chili pepper and leave to boil for a few minutes.
- Clean the oyster mushrooms and cut into pieces. Add them together with the spring onion to the soup and leave to boil for 5 minutes with the lid on the pan.
- Add the soy sauce, lime juice and brown sugar stir and leave to boil for another two minutes. Taste the soup. Do you find the soup too sour? Then add some extra sugar. Not salt enough? Add some extra soy sauce. Too spicy? Add some extra water or coconut milk.
- Turn off the heat and remove the pieces of lemon grass and ginger from the soup. Divide the soup over 4 bowls and serve with fresh cilantro to taste.
- If you want to make a meal soup of this Tom Kha Kai soup, you can also add some rice noodles. Prepare according to the instructions on the package and divide over the bowls.
- Prep Time: 20 min
- Category: Soup
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 portie (1/4)
- Calories: 202
- Fat: 18
- Carbohydrates: 8
- Fiber: 1
- Protein: 2
