non-traditional Vegan Tom Kha Kai, another variation of Hot & Sour Soup.
So to follow up my previous post, I managed to make do with the limited amount of ingredients I had available to me to make one last large meal. It is a homage to Tom Khai Kai, one of my favorite soups. But it has a few miscellaneous unexpected ingredients. Be forewarned the proportions and ingredients are a bit wonky. But it made a delicious soup! This made me about 4 large servings or 6 average servings.
- About 6 cups Vegetable Broth
- 1 Can Coconut Milk + a bit extra from another can ( about 1 – 2 T)
- 1 Can bamboo shoots
- 1 C chopped Mushrooms, any kind will do.
- 4 – 6 baby bok Choy, sliced
- 6 Dino Kale Leaves
- 4 – 6 Thai Chilis (with tops and bottoms chopped off)
- 2 inches of ginger, 1 inch minced, 1 inch whole slices
- Sunflower Seeds
- Braggs Liquid Aminos – to taste, about 1 – 3 tbs
- 3 Large Lemons Juiced
- 1 T Raw Unfiltered Apple Cider Vinegar
- Coconut Oil – or other oil
- 4 cloves garlic
- Heat about 1 T of Coconut Oil in a large pot. Add Garlic and Minced Ginger (save the ginger slices for the next step) over medium heated oil and stir until browning but avoid burning.
- Add vegetable broth and large ginger slices (about an inch worths of thin slices of ginger). Bring to a boil. Reduce to a steady simmer and cook for about 5 minutes. Then add Mushrooms and Thai Chilis and simmer for about 15 minutes.
- Add in Coconut Milk, Braggs, Apple Cider Vinegar, Lemon Juice and Bamboo Shoots and simmer for about 10 more minutes.
- Serve Hot and top with some Kale, Bok Choy and Sunflower Seeds (just use as much as preferred). It will soften the greens slightly without cooking them much. This will keep them nice and crunchy. Let cool to a suitable temperature and enjoy!
- Do not add the greens and sunflower seeds to the main pot if you are not serving the entire portion out at once. Reheat leftovers, then add the greens and seeds.
If I could redo this recipe, I would add more thai chilis. I would’ve preferred it spicier!