Daring Tom Ka Soup

Spicy, sour and hot all at once, this belly-warming Thai favorite brings all the flavor—and the aromatics, too. A true treat for the senses, the enhancement of Daring Original Plant Chicken Pieces transforms the soup into a meal-in-a-bowl that you’ll definitely find yourself cookin’ up on repeat.


1 hrCook


  • 10 oz Daring Original Plant Chicken Pieces
  • 3 cups coconut milk, full fat
  • 2 cups veg stock or water
  • 1 inch galangal or ginger piece, sliced into equal slices
  • 1 stalk lemongrass, sliced at a long diagonal
  • 1 medium onion, sliced into wedges
  • 2 bell peppers of different colors, stemmed, seeded and cut into ½ inch strips
  • 1 whole roma tomato, quartered
  • ¼ lb mushrooms (I chose enoki and king oyster)
  • 3 kaffir lime leaves torn in pieces
  • 2 Thai chilies, stemmed and quartered
  • 2 oz agave or coconut sugar
  • 1 bunch cilantro, chop stems for broth, keep leaves for garnish
  • 2-3 limes, cut into wedges

Step 1

Start by simmering 1 cup coconut milk on low heat. Before adding sliced lemongrass and galangal, bang with pestle (if you don’t have a pestle, slapping with a knife will work just fine) to release aromatics. Throw into the simmering coconut milk, add Daring Plant Chicken Pieces, and continue to keep it on a low simmer for about 5-6 minutes.

Step 2

Stir in another cup coconut milk on the same medium-low temperature to avoid overheating and curdling.

Step 3

Add agave or sugar, cilantro stems, Thai chilies, kaffir, bell peppers, tomatoes and onion. When broth has been infused with herbs and vegetables have softened, add 1 cup vegetable stock or water, lime juice and mushrooms. Let the soup simmer for 5 minutes. Remove Daring Plant Chicken Pieces and shred with a fork or fingers. Add back to soup. Serve with wedges of lime.

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