Tom Kha soup is said to have originated in Thailand. This is my vegan option. I like mine filled with ingredients rather than more liquid. For example, when served in a restaurant, glass noodles (or mung bean noodles) and tofu are not part of the ingredients. I always ask for a side order of glass noodles (and sometimes also of cubed tofu) to add to my bowl of soup.

Ingredients

• 6 cups water
• 2 cups sliced mushrooms (white button, cremini, shiitake, etc.)
• 1 cup grated carrots
• 1 cup diced onion
• 1 cup firm tofu cubed in small half-inch pieces
• 2 zucchini squash cut lengthwise and then in 3/8-inch slices
• 2 Tbsp mock chicken seasoning
• 1 Tbsp coconut sugar
• 1 tsp turmeric powder
• 1 tsp garlic powder
• ½ tsp ginger powder
• ½ tsp black or white pepper
• ½ tsp cayenne pepper or chili powder (adapt amount to  taste)
• ½ tsp sea salt or NoSalt™ if needed.
• 4 packets of lemon grass herb tea or grated zest from half a small lemon

• 2 Tbsp Tamari (gluten free compared with soy sauce)
• 1 or two cans of coconut milk (I use Trader Joe’s or Silk)
• Glass noodles, 4 to 6 ounces, cooked according to the package instructions

Preparation

Bring 6 cups of water to a boil. Place the packets of lemon grass herb tea (or lemon zest) in the hot water. Turn down heat and sit while you prepare the other ingredients.

Boil the glass noodles per package directions. Drain and cut noodles using a sharp knife so they are not all long lengths.

Remove tea bags, if used. Add the carrots, mushrooms, squash, onions, and tofu. Simmer 10-15 minutes until veggies are al dente. Add the coconut milk, glass noodles, and Tamari sauce. Stir for 2-3 minutes to heat through, making sure it does not reach boiling point to prevent coconut milk from curdling.

Serving

Ladle into soup bowls and enjoy.