Traditionally, Thai coconut soup, or tom kha is made with lots of spices such as galangal and lemongrass and also with chicken. This easy vegetarian Thai coconut soup is made with fresh cilantro, lime and cayenne to duplicate the Thai flavors with some more commonly found ingredients. This recipe is both vegetarian and vegan, so it is 100% egg-free, dairy-free and cholesterol-free.
Number of servings: 6, 190 calories per serving.
Ingredients:
- 1 onion, diced
- 2 red bell peppers, diced
- 3 cloves garlic, minced
- 1 carrot, sliced
- 1 can chickpeas (optional)
- 4 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cayenne
- 2 1/2 cups diced tomatoes
- 1 cup coconut milk
- 1 cup peanut butter
- 1/2 cup vegetable broth
- juice from 3 limes
- 1 tsp salt
- 1/2 cup fresh chopped basil or cilantro
Directions:
- Sautee the onion, peppers and garlic in olive oil in a large pot until onions are soft, about 3-5 minutes.
- Add the remaining ingredients, except for the basil and bring to a simmer. Allow to cook over low heat for one hour.
- Transfer half of the soup to a blender and puree until smooth, then return to the pot. Add basil or cilantro and enjoy your coconut soup
