It is a pleasant creamy soup with multi-textured vegetables. I like using the oyster mushrooms because the shiitake are a bit too strong for the mellow flavors of coconut and lemongrass. If you like their flavor or choose to make a spicier version by leaving the Thai chili seeds intact, it could work nicely using 1 cup shiitake and 1 cup oyster mushrooms.
Vegan Tom Kha
2 Cup Vegetable Broth
2 Garlic cloves, crushed
3 fresh Thai Chilies, split lengthwise, seeded (or seeds for spicier)
1 (2″ piece) fresh Ginger, peeled and thinly sliced
1 (2″ piece) Lemongrass, white part only, crushed
1 Tablespoon Turbinado Sugar
17 oz. unsweetened Coconut Milk
2 Cups sliced Oyster Mushrooms
1 Cup sliced, boiled Lotus Root
1/4 Red Bell Pepper, thinly sliced
8 oz. extra-firm Tofu, drained, pressed and cut into 1/2″ cubes
2 Tablespoons vegan “fish” sauce or soy sauce
juice of 1 Lime
salt and white pepper to taste
1/4 Cup fresh Cilantro
In a 2 quart saucepan, combine the broth, garlic, chilies, ginger and lemongrass. Bring to a boil then reduce heat to medium and simmer for 15 minutes. Strain through a fine sieve, retaining the broth in a bowl. Discard the solids and return the liquid to the saucepan. Stir in the sugar, milk, mushrooms, lotus root, bell pepper, tofu and “fish” sauce. Simmer for 15 minutes then add the lime juice and season to taste with salt and white pepper. Ladle into bowls and garnish with cilantro.
I tried to make a seasoned and baked version of Crispy Lotus Roots and although they are attractive they aren’t quite what I was hoping for. I hope to refine the recipe and add it sometime.