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These vegan, Whole30, healthy Tom Kha Scalloped Potatoes are rich, zesty, spicy, and an explosion of flavour on your tastebuds. You’ll love this comforting dish anytime, and it can either be served as a main or a side dish. Perfect for sharing during these chilly spring nights.
This recipe is based on a Tom Kha soup, and poured over scalloped potatoes. The idea came to me when I was in Sheffield with Cold Jackets (their music is featured in this recipe’s video, and you can also find them here) on their last tour. We were all invited to dinner at a lovely couple’s home, and they included scalloped potatoes with coconut as a side dish to their amazing meal (which was the most tender lamb I’ve ever had *drool*). I hadn’t ever thought of making a coconut cream based potato dish, so the cogs got turning. Tom Kha is one of my favourite soups and Thai dishes, so this match just seemed perfect to me, especially as the weather has turned a little colder again (hopefully it’s not turning to snowmageddon this year).
Why I love this recipe:
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It’s healthy! Whole30 compliant, dairy-free but still tastes rich and creamy.
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It starts with a simple Tom Kha Soup recipe – you could easily just add protein and have a yummy soup, or make a double batch of the broth to have both!
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The combination of potatoes, coconut milk, and cashews is so comforting and filling – it feels very decadent.
Jazz it up!
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You could make this with sweet potatoes instead of yellow potatoes. It would pretty much be like a slightly spicy dessert to me at that point, yum!
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How about trying mixed root veg? Parsnips, turnips, carrots, plus potatoes! A scalloped veggie rainbow =]
Bits & bobs:
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Watch the soup as it simmers! Mine boiled over, oops.
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Cut the lemongrass very finely – more fine than mine in the video – to avoid pieces that are more difficult to chew.
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Add another chilli if you like the heat.
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Salt! You’ll need more than you think – be generous.
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Kaffir leaves can be found in your local supermarket’s spice section, in a regular spice jar (I found mine at Tesco, so it’s fairly common).
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Lemongrass is in the fresh produce section, usually near packaged fresh herbs.
How to make these Vegan, Whole30, healthy Tom Kha Scalloped Potatoes
Make your broth first. Sauté the onions, then the rest of the fragrant veggies/spices.
Add one can of coconut milk, mix until the cream has melted. Repeat with 2nd can of coconut milk, before adding cashew cream. Stir until well combined. Let simmer for 10 mins, or longer, to really bring out those zesty flavours.
Slice potatoes into 1/2cm thick pieces. Layer potatoes in baking dish, then broth, and repeat 2 more times, or until all the potatoes and broth are in the pan.
Cover with aluminium foil and bake for 60 mins, until tender.
Remove foil and bake for another 10 mins or until the top layer is golden brown.
Have you made this recipe? I’d love to know! Tag me on Facebook and Instagram, Pin it on Pinterest, or leave a star rating review below!
Tom Kha Scalloped Potatoes
A delicious and easy whole 30, paleo and vegan main or side dish, loaded with aromatic Thai flavours!
Servings: 6 people
Calories: 505kcal
Equipment
- oven
- baking dish/tray
- saucepan
Ingredients
- 1.5 kg 3.5 lbyellow potatoes (sliced thin - 1/2 cm or less thick
- 1 tbsp coconut oil
- 1 red onion diced
- 3 cloves garlic minced
- 2 tbsp minced ginger
- 1 stalk of lemongrass very finely chopped
- 2 red chillis
- 2 cans coconut milk
- 3 kaffir lime leaves
- 2-3 tsp salt
- 110 g cashews + 300ml boiling water
- Fresh coriander optional
Instructions
- Grease large baking dish. Preheat oven to 350F/180C
- Add cashews to boiled water and let sit. Soak kaffir lime leaves in warm water.
- Heat oil in large sauce pan or stock pot over medium heat. Saute onion for two minutes. Add lemongrass, garlic, ginger and chilli pepper, saute for another 2 minutes.
- Add coconut milk and kaffir lime leaves. Bring to a boil, then lower heat and let simmer for 10 mins. Season with salt to taste, about 2-3 tsp. Be generous - the potatoes will soak it up!
- Blend cashews and water in a food processor or blender.
- Add to coconut broth, season again if needed.
- Lay 1/3 of sliced potatoes in baking dish. Pour 1/3 of coconut broth over. Repeat two more times.
- Cover with aluminium foil and bake for 60 mins.
- Remove aluminium and bake for another 10 mins, until golden.
- Garnish with fresh coriander (optional).
Video
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