1. In a large pan, heat the coconut milk with the lemongrass, galangal, Kaffir lime leaves, cauliflower, soy sauce, palm sugar, and broth. Simmer until the cauliflower florets are al dente.
  2. Remove from the heat and add the chilies and lemon juice.
  3. Stir once, pour into a serving bowl, and garnish with culantro leaves.

Vegetarian Tom Kha

Cauliflower, coconut, and galangal soup

Preparation time: 5 minutes                       Cooking time: 8 minutes


  • 1/2 cup Mae Ploy coconut milk
  • 1- inch piece of lemongrass, smashed
  • 3 slices Frozen galangal, finely chopped
  • 3 Kaffir lime leaves, roughly torn into quarters
  • 1 cup Frozen cauliflower florets
  • 2 tablespoons Golden Mountain Light Soy Sauce
  • 1 teaspoon Palm Sugar
  • 3 cups Lee brand Vegetable Broth
  • 2 tablespoons Lemon juice

      ***Optional*** 4 small red or green Thai Chilies, slightly crushed

  • Culantro Leaves, shredded for garnish