• Chef Katya Weiss-Andersson

Delicious Healthy Tom Kha Gai Thai Soup ~ Vegan, GF, Soy Free

We are honored to co-create with the lovely Chef Katya Andersson-Weiss of Not Another Tofu Scramble! Chef Katya has shared this delicious and healthy Tom Kha Gai soup with the GoddessCeremony Blog. Let us know how you like the recipe if you make it!

Warm, delicate and aromatic but also beautifully rich and nutrient-dense, this soup is a Thai and Lao classic. It requires some ingredients you may only be able to find at your local Asian market, but it’s absolutely worth the trip.

You'll Need~

  • 1lb crimini mushrooms, thinly sliced

  • ½ tsp salt

  • 1 Tbsp vegetable oil

  • About ¼ cup galangal root, sliced

  • 1 thumb-sized piece ginger root, sliced

  • 2 cans coconut milk

  • 2 cups vegetable broth

  • 3 stalks lemongrass, sliced diagonally

  • 12 kaffir lime leaves, torn and de-veined

  • 4 Thai birds-eye chilies (or more for additional heat)

  • 2 carrots, sliced

  • 2 bell peppers, julienned

  • 1 large handful cilantro, chopped

  • 1 Tbsp lime juice

  • 1 Tbsp tamari (optional)

How to make it~

  1. Game-changer mushroom technique below (an extra step, but necessary):

  • Heat a large pan or wide-bottom pot on medium-high with no oil. Once the pan is hot, add mushrooms and salt and stir thoroughly

  • Allow mushrooms to release and sweat out their excess water, stirring occasionally, until the water evaporates and the mushrooms begin to squeak against the pan. Stir a few more times to ensure as much water as possible has been released from the mushrooms

  • Add 1 Tbsp vegetable oil to pot and stir thoroughly. Add the sliced, rehydrated shiitakes as well. Allow the mushrooms to continue to cook, stirring occasionally, until they turn significantly golden-brown and develop a deeply savory flavor. Remove from pot and set aside

  1. In a large pot on medium heat (can be the same one the mushrooms were cooked in), empty cans of coconut milk. Add galangal, lemongrass, lime leaves and ginger. Stir gently for about 20 minutes (you can also do this while the mushrooms are cooking), only allowing the coconut milk to come to a gentle simmer

  2. Add in all remaining ingredients, cook until vegetables are just al dente (not fully soft), and taste to adjust for seasoning

Lastly, enjoy!! This Thai favorite will become a new favorite in your home!

Did you make this nourishing recipe? How did you like it? Be sure to comment below and let us know!

About the Chef~

Katya Weiss-Andersson is a vegan chef who has cooked in New York City, Italy, the West Bank and beyond. She did her stage under Chef Amanda Cohen at Dirt Candy in NYC, went on to own Stay Fresh Veg in Durham, NC, and became recognized as an innovator in the plant-based food world by the time she was 25. Weiss-Andersson has cross-trained extensively with gluten-free, Ayurvedic and raw foods, as well as other specifications. Specializing in global culinary traditions from Korea to Ethiopia, Weiss-Andersson’s passion is continuing to learn about regional dishes within their respective cultural contexts. Currently based out of Denver, she caters retreats (including the Goddess Ceremony), teaches cooking classes, provides menu consultation and recipe development for small businesses, and works as a personal chef. Weiss-Andersson is also a marathon runner for Team Palestine, a freelance writer, and a total yoga dork with a love of healing and nurturing through nourishment. Katya is a guest blog writer for GoddessCeremony.com

To learn more about Katya, visit her social media links below:



Instagram personal: @katarinaanya

Instagram professional: @notanothertofuscramble