Vegetarian Thai Coconut Soup with Sweet Potato and Kale
A delicious, fragrant, vegan Thai coconut soup prepared with sweet potato and kale. An easy, everyday friendly Tom Kha Gai from the Love and Lemons Everyday cookbook! Serve with fresh herbs, lime wedges, and sliced chiles.
Ingredients
- 2 stalks lemongrass
- 1 teaspoon raw virgin coconut oil
- ½ medium yellow onion thinly sliced
- 12 ounces cremini baby bella mushrooms, stemmed and sliced
- 1 teaspoon kosher salt
- 2 (14-ounce) cans full-fat coconut milk Aroy-D brand is my favorite brand and Whole Foods 365 Organic is good too
- 1½ cups (360 mL) water or up to 3 cups (720 mL) for a lighter broth
- 1 tablespoon minced fresh ginger
- 2 garlic cloves minced
- 1 large sweet potato chopped
- 1 jalapeno pepper stemmed and diced
- 1 small bunch cilantro (about ½ cup) stems diced and leaves chopped
- zest and juice of 2 limes
- tamari or soy sauce, for seasoning (optional)
- 4 cups loosely packed kale chopped
- 2 cups cooked jasmine rice
- ½ cup fresh mint leaves
- sliced red chile peppers, serrano peppers, or sriracha sauce
Instructions
- Prepare the lemongrass by cutting off the root end and the tough upper stem of the stalks. Smash the stalks with a rolling pin (*a tenderizer or the side of a wide chef's knife also works!) to loosen the layers. Pull off the thick outer layers and dice the inner, tender parts. This should yield about ¼ cup chopped lemongrass. Set aside.
- Heat the oil in a large pot over medium heat. Add the onion, mushrooms, and ½ teaspoon kosher salt and cook, stirring occasionally, for 8 minutes, or until softened.
- Stir in the lemongrass, coconut milk, 1½ cups water, ginger, garlic, sweet potato, jalapeño, and cilantro stems. If you prefer a lighter broth, add up to 1½ cups more water. Simmer over low heat for 20 minutes, or until the sweet potatoes are fork-tender.
- Add the lime zest and juice. Taste, then add an additional ½ teaspoon of salt, if desired, and tamari (or soy sauce), if using. Add the chopped kale and simmer just until wilted, 1 to 2 minutes. Stir in the cilantro leaves just before serving.
- Serve with the rice, fresh mint, cilantro, and chile peppers, if using, and tamari (or soy sauce) on the side.
Reprinted from Love & Lemons Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2019, Jeanine Donofrio and Jack Mathews.
Serving: 1serving, Calories: 328kcal, Carbohydrates: 45g, Protein: 7g, Fat: 16g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Sodium: 676mg, Fiber: 5g, Sugar: 10g