Veg Tom Kha Soup recipe made in a mug in 10 minutes. This vegetarian Thai coconut soup recipe is a Vegetarian version of Tom Kha Gai. This Vegan Tom Kha Soup is a Microwave soup recipe.
In the earlier post, we learnt how to make vegetable stock at home from scratch. In this post, we will learn how to make Veg Tom Kha soup in 5 minutes in a microwave, using the home-made vegetable stock. This Vegan Tom Kha recipe is very close to the Chicken Tom Kha Gai I had at a Thai restaurant in UAE. The only thing that’s missing in my version is a splash of the chilly oil and chicken 🙂
This vegetarian Thai coconut soup recipe is to die for. It’s fragrant, has a medley of flavors, coconut and basil gives it that sublime sweetness. You will be licking the bowl, it’s that tasty! The fact that this lip smacking soup is ready within minutes is something you can’t ignore. You may not want to go back to an elaborate recipe if you make this once. Just once I say.
Check out three other microwave soup recipes, Lemon Coriander Soup Recipe in a Mug, Veg Manchow Soup Recipe in a Mug and Veg Minestrone Soup Recipe in a Mug. Here’s the video for learning how to make Microwave Soup Recipes and Vegetable Stock from scratch at home.
Let’s see how to Make Veg Tom Kha Soup.
Veg Tom Kha Soup Recipe in a Mug
Veg Tom Kha Soup recipe made in a mug in 10 minutes. This vegetarian thai coconut soup recipe is a Vegetarian version of Tom Kha Gai.
- 1 tsp Butter
- 1 tbsp Onion finely chopped
- 1/2 tsp Ginger garlic paste
- 1/2 tsp Red chili paste
- Lemon grass stalk small bunch
- 1/4 cup Tofu cubed
- 1 tbsp Peas & carrot steamed
- Salt to taste
- Pepper to taste
- 3/4 cup Vegetable stock
- Fresh basil few leaves
- 2 tbsp Coconut powder or coconut cream
- 1/2 tsp Lemon juice
In a mug, place butter, onion, ginger garlic paste and red chili paste. Microwave for 30 seconds.
Mix through and add lemon grass stalk, tofu, peas & carrot, salt and pepper.
Now add vegetable stock, lemon juice, basil and coconut powder.
Microwave for 2 minutes or until mixed through. Keep an eye on the mug and don't overfill it because it might spill otherwise.
Remove the lemon grass and serve hot with a few more basil leaves on the top.