Tom Kah Soup with Kelp Noodles

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!

Raw tom kah soup is full of flavour with coconut cream, garlic, ginger, turmeric and coriander. Because it's raw it can be on the table in less than 30mins.

 

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.

Raw tom kah soup is full of flavour with coconut cream, garlic, ginger, turmeric and coriander. Because it's raw it can be on the table in less than 30mins.

 

Rinse the noodles, then add some tamari and sesame oil.

Blend the broth ingredients and then put it all together.

Raw tom kah soup is full of flavour with coconut cream, garlic, ginger, turmeric and coriander. Because it's raw it can be on the table in less than 30mins.

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.

Raw tom kah soup is full of flavour with coconut cream, garlic, ginger, turmeric and coriander. Because it's raw it can be on the table in less than 30mins.

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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Tom Kah Soup with Kelp Noodles Yum
Raw tom kah soup is full of flavour with coconut cream, garlic, ginger, turmeric and coriander. Because it's raw it can be on the table in less than 30mins.
Votes: 0
Rating: 0
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Rate this recipe!
Course Main Dish
Cuisine Asian
Prep Time 30 mins
Servings
serves
Ingredients
Vegetables
Noodles
Broth
Garnish
Course Main Dish
Cuisine Asian
Prep Time 30 mins
Servings
serves
Ingredients
Vegetables
Noodles
Broth
Garnish
Raw tom kah soup is full of flavour with coconut cream, garlic, ginger, turmeric and coriander. Because it's raw it can be on the table in less than 30mins.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare the cabbage, capsicum and carrots.
  2. Place into a large bowl.
  3. Pour the olive oil, lime juice and salt over the vegetables. Mix together and set aside to marinate.
  4. Prepare the noodles by rinsing under cold water. Drain and place in a bowl.
  5. Pour in the tamari and sesame oil.
  6. Mix together and set aside to marinate.
  7. To make the broth, blend all of the ingredients together adding enough water to make a soup rather than a sauce. Strain if needed to ensure it is smooth.
  8. To assemble, place the noodles in individual bowls, top with the veggies and then fill the bowls with the soup and top with the garnish.
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Raw tom kah soup is full of flavour with coconut cream, garlic, ginger, turmeric and coriander. Because it's raw it can be on the table in less than 30mins.

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