Thai fragrant coconut soup (Tom kha) from Healthy Vegan Street Food: Sustainable & healthy plant-based recipes from India to Indonesia (page 91) by Jackie Kearney

  • coconut milk
  • broccoli
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can use the book's "Vegan fish sauce" recipe. Can substitute ginger for galangal, brown miso or red miso for doenjang, maple syrup or unrefined coconut sugar for date syrup, soy sauce or tamari for vegan fish sauce, cauliflower for broccoli, vegan 'chicken' pieces for firm tofu, and spinach or chard for baby spinach.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Vegan fish sauce" recipe. Can substitute ginger for galangal, brown miso or red miso for doenjang, maple syrup or unrefined coconut sugar for date syrup, soy sauce or tamari for vegan fish sauce, cauliflower for broccoli, vegan 'chicken' pieces for firm tofu, and spinach or chard for baby spinach.

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