Tom Kha Gai Jay

Tom Kha Gai Jay is a fragrant and creamy vegan coconut soup infused with aromatic herbs and spices, bringing a delightful balance of flavors. This comforting dish is perfect for a light meal, showcasing the essence of Thai cuisine in a plant-based format.

Ingredients

• Coconut milk - 400 ml
• Vegetable broth - 500 ml
• Lemongrass - 1 stalk, chopped into 2-inch pieces and smashed
• Galangal - 1 piece (about 30g), sliced thinly
• Kaffir lime leaves - 4 leaves, torn
• Mushrooms (shiitake or oyster) - 150 g, sliced
• Tofu - 200 g, firm, cubed
• Cherry tomatoes - 100 g, halved
• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 3 tablespoons
• Soy sauce - 2 tablespoons
• Chili paste (Nam Prik Pao) - 1 tablespoon
• Sugar (palm sugar or brown sugar) - 1 teaspoon
• Salt - to taste
• Fresh Thai basil - for garnish (optional)

Steps

1. In a pot, combine the vegetable broth, lemongrass, galangal, and kaffir lime leaves. Bring to a gentle boil over medium heat.
2. Reduce the heat and let the broth simmer for about 10 minutes to infuse the flavors.
3. Strain the broth to remove the herbs, then return the liquid to the pot.
4. Add the coconut milk, sliced mushrooms, cubed tofu, and cherry tomatoes to the pot. Stir well and bring to a gentle simmer.
5. Cook for an additional 5-7 minutes until the mushrooms are tender.
6. Stir in the lime juice, soy sauce, chili paste, and sugar. Taste and adjust seasoning with salt as needed.
7. Remove from heat and stir in the chopped cilantro.
8. Serve hot, garnished with fresh Thai basil if desired.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 25 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.8 L

Health Benefits

• Rich in antioxidants from herbs like lemongrass and galangal.
• Provides a good source of protein from tofu, ideal for a balanced vegan diet.

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