I had never eaten Tom Kah soup before attending the Raw Food Module of Veet’s Vegan Cooking School. My experience with Asian soup was pretty limited but now I know more I can eat more. Tom Kah is generally a coconut cream base with ginger, chilli and garlic, veggies and noodles.
Like anything you can sub in other veggies/flavours that you have and take out the things you don’t like.
I’ve made this with mushrooms instead of capsicum and used udon noodles instead of kelp noodles.
The best thing about this soup? It is raw – no cooking involved!
It takes around half an hour to have it ready, all you need to do is marinate the noodles and veggies and blend the broth.
Prep your veggies, add some oil and lime juice.
Rinse the noodles, then add some tamari and sesame oil.
Blend the broth ingredients and then put it all together.
If you don’t want to eat it cold but still have it raw then fill a stainless steel bowl with boiling water and place the broth in a container and sit it over the boiling water to heat through. It can also be heated on the stove if you want a hot version.
Looking to buy a blender so you can make this? Froothie have a sale on if you want to go in with a friend – Buy 1 and receive 50% off a 2nd item – which is a great saving!
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