Make the Tom Kha Soup Base

1. In your largest pot, heat a bit of groundnut or olive oil over medium heat. Add minced garlic, ginger, sliced white parts of spring onions, and Thai red curry paste. Fry gently until fragrant and softened.

Add Flavourings

1. Add vegetable stock, coconut milk, lemongrass, soaked shiitake mushrooms with their liquid, miso paste, tamari, rice vinegar, rice wine, honey or maple syrup, and lime juice. Allow the mixture to come to a boil. Taste and adjust seasoning as needed to achieve a balance between sweet, sour, salty, and hot flavours.

Add Vegetables

1. Once you are satisfied with the flavour, start adding the vegetables. Add cubed tofu, sliced carrots, chopped sweetcorn, bamboo shoots, water chestnuts, and the firmer stalks of pak choi. Allow them to soften and heat up.
2. Finally, add the zucchini and the soft green pak choi leaves, letting them wilt slightly.

Serve

1. Serve the Vegan Tom Kha Soup in bowls, topping each serving with chopped fresh cilantro leaves and the green parts of the spring onions. Optionally, provide fresh lime wedges on the side for squeezing over the soup.
2. Enjoy the heat and flavours of Thailand transporting you into warmer regions!