i love thai food. i really do. i don’t love the westernized versions with loads of sugar and ketchup mixed in, and tom kha gai is an example of that. i’m usually underwhelmed by the overly sweetened coconut milk soups at thai places, so i started making my own version of the soup.
when i met my husband he was going through a sort of nutritional upheaval, having recently discovered that a severe gluten allergy was the source of his terrible health problems. he happened upon a wonderful doctor who told him to buy sally fallon’s nourishing traditions. this is a cookbook that i recall from my mother’s shelf, and in it are so, so many wonderful recipes. in it, she does her own version of tom kha gai, making a simple broth that she says is a powerful remedy for colds and sore throats. last night i felt the early pangs of a cold coming on, so i decided to make a similar, vegan version of the soup. it is a light broth that you’ll want to serve with something hearty, but it is delicious. also, i woke up this morning without a trace of those cold feelings. it really works.
- 1 quart veggie stock
- 1 1/2 cups whole coconut milk
- 2 inches fresh ginger, grated
- juice of 1 lime
- 3 tablespoons coconut aminos or tamari/soy sauce
- 1-3 tablespoons of sriracha sauce (to taste, depending on how spicy you want it)
- 4 green onions, finely chopped
- 2 tablespoons cilantro, chopped
- bring the stock to a boil and add in the coconut milk, ginger, lime juice, aminos & sriracha
- reduce heat and simmer for 15 minutes
- top with green onion & cilantro
- serve in mugs or bowls for sipping