Comments on: Thai Tom Kha Soup

By: hetal

hetal — Tue, 12 Jun 2012 04:12:44 +0000

In reply to Milady. Hi Milady, Because this soup has many vegetables (baby corn, mushrooms, tomatoes, etc) we have never tried to freeze it. Regarding your question on freezing coconut milk, we have frozen just plain coconut milk and used it later. It stays just fine.

By: Milady

Milady — Sat, 02 Jun 2012 21:11:58 +0000

In reply to R.

I was thinking exactly the same, rather than having to fish things out.

Looks good but I have a couple of qs. Does this soup freeze well (w/o the fresh tomatoes)? I like making soups in big batches in my beloved stockpot, most things freeze well but I haven’t tried freezing anything with coconut milk. And does reconstituted creamed coconut work well in this dish?

TIA, Milady

By: hetal

hetal — Wed, 01 Jun 2011 14:08:17 +0000

In reply to Purvie. Hi Purvie, Yes, we have seen the mushroom based sauce at our Asian market and it would be a great option. Thanks for sharing the information about the gluten free Tamari Sauce. We're sure it will help other viewers.

By: Purvie

Purvie — Thu, 26 May 2011 20:20:35 +0000

There is a Thai restaurant near my home where they have a “vegetarian” section in their menu. Instead of adding fish sauce in their dishes, they use a mushroom based sauce. I have tried many of their dishes this way and they taste fantastic. I don’t know how/what they do to make the mushroom sauce, but it would be worth experimenting with.

I also just found out that I am allergic to dairy/gluten. I know you ladies are going to be coming up with allergy friendly foods…So, this can be a great gluten/dairy free soup. You would just have to substiute the soy sauce with gluten free Tamari Sauce (San-J brand is one option), and it is less salty from regular soy sauce.

By: prajkta

prajkta — Fri, 17 Sep 2010 16:26:51 +0000

In reply to R. Fish sauce for vegetarians doesn't contain fish..but it tastes exactly like fish sauce.Hope this helps!