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Thai Sauce over Steamed Veggies


Linda made it up, based on a recipe for Tom Kaa Soup

Inspired by a visit to Thailand, Linda created this healthier, thicker version of Tom Kaa Soup to use as a sauce over steamed veggies. Her recipe also appears on the Plant Pure Nation website:


120 ml 1/2 cup cashews
2-1/2 cups low- or no-sodium vegetable broth or water, divided

2 stalks lemongrass, sliced into 1-1/2" long pieces
240 ml1 cup diced onion
240 ml1 cup pumpkin, chopped in 1/2" cubes (or yam, winter squash, or sweet potato)
240 ml1 cup diced carrot

240 ml1 cup silken tofu
juice and zest of 1 lime
15 ml1 T Bragg liquid aminos (or reduced sodium soy sauce)
1 ml1/4 tsp. red pepper flakes
2 ml1/2 tsp. galangal powder

steamed veggies of your choice, e.g. broccoli, peas, peppers, carrots, mushrooms
other possible additions: cooked chickpeas, tofu, tempeh, etc.


Put 1 cup of broth or water and cashews in Vitamix. Let cashews soak while preparing vegetables.

Prepare lemongrass, onion, pumpkin, and carrot. Put them in a pot with remaining 1-1/2 cup broth or water and bring to a boil. Simmer about 5 minutes or until carrot and pumpkin are easily pierced with a fork. Remove the lemongrass pieces and put in compost.

Blend cashews (that have been soaking in broth) on high for about 30 seconds in Vitamix.

Then add the cooked vegetables and any liquid in the pot to the Vitamix, along with, tofu, lime, and seasonings. Blend until smooth, about a minute.

Add more liquid if necessary. Taste and adjust seasonings.

Serve over veggies and add chickpeas, tofu, tempeh or anything else that sounds good to you.

Major Ingredients: