Vegetarian Tom Ka

Name: Vegetarian Tom Ka
Ingredients: 1/2 cup coconut milk; 3 cups vegetable stock; 1 stalk lemongrass, chopped; 1 inch fresh gingerroot or 1 inch galangal; 3 kaffir lime leaves; 1 cup cauliflower; 2 tablespoons light soy sauce; 1 teaspoon sugar (optional, i don't add it) (optional); 4 small chilies, crushed (or more); 2 tablespoons lemon juice; cilantro

11 ingredients

9 steps

Ingredients

1/2 cup coconut milk
3 cups vegetable stock
1 stalk lemongrass, chopped
1 inch fresh gingerroot or 1 inch galangal
3 kaffir lime leaves
1 cup cauliflower
2 tablespoons light soy sauce
1 teaspoon sugar (optional, i don't add it) (optional)
4 small chilies, crushed (or more)
2 tablespoons lemon juice
cilantro

Directions

1

Heat the coconut milk with lemongrass, galangal, kaffir lime leaves, soy, chilis, sugar and stock.
2

Simmer with the lid on the pot ten minutes and strain.
3

Put strained soup base into.
4

Simmer until cauliflower is al dente.
5

Remove from heat and lemon juice.
6

Stir once, place in bowls and garnish with cilantro.
7

(optional) pour a teaspoon of sesame chili oil on top for more kick.
8

*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.
9

**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.