{"id":200309,"title":"Vegansk\u00e1 tom kha s houbami, keto","modified":"2026-10-31T18:09:00+01:00","plain":"Thajsk\u00e1 pol\u00e9vka s kokosov\u00fdm ml\u00e9kem, galangalem a citronovou tr\u00e1vou, ve vegansk\u00e9 verzi s n\u00edzk\u00fdm obsahem sacharid\u016f, hotov\u00e1 za patn\u00e1ct minut.\n\n\n\nJakmile se galangal a citronov\u00e1 tr\u00e1va dotknou hork\u00e9ho oleje, rozvon\u00ed se. Pol\u00e9vka je sv\u011b\u017e\u00ed a kr\u00e9mov\u00e1, s v\u00fdraznou chut\u00ed dozlatova ope\u010den\u00fdch hub a trochou limetkov\u00e9 \u0161\u0165\u00e1vy. Z\u016fst\u00e1v\u00e1 vegansk\u00e1 a n\u00edzkosacharidov\u00e1, ani\u017e by ztratila cokoli ze sv\u00e9 chuti umami. P\u0159\u00edprava se m\u016f\u017ee zd\u00e1t zdlouhav\u00e1, ale hotovo je za patn\u00e1ct minut. Tento recept pat\u0159\u00ed mezi m\u00e9 keto pol\u00e9vky a sal\u00e1ty.\n\n\n\nCo je tom kha s houbami?\n\n\n\nJe to syt\u00e1 a vo\u0148av\u00e1 kokosov\u00e1 pol\u00e9vka, jej\u00edm\u017e z\u00e1kladem je v\u00fdrazn\u011b aromatick\u00fd v\u00fdvar. Galangal j\u00ed dod\u00e1v\u00e1 pep\u0159ovou, a\u017e prysky\u0159i\u010dnou sv\u011b\u017eest, citronov\u00e1 tr\u00e1va citronov\u00fd t\u00f3n, chilli p\u00e1livost a limetkov\u00e1 k\u016fra nebo \u0161\u0165\u00e1va sv\u011b\u017e\u00ed jiskru. V t\u00e9to verzi nahrazuje ryb\u00ed om\u00e1\u010dku jako zdroj umami zeleninov\u00fd nebo houbov\u00fd v\u00fdvar, s\u00f3jov\u00e1 om\u00e1\u010dka, tamari, d\u016fkladn\u011b ope\u010den\u00e9 houby a trocha raj\u010datov\u00e9ho protlaku.\n\n\n\nKonzistence z\u016fst\u00e1v\u00e1 kr\u00e9mov\u00e1, ale ne hust\u00e1. Bez mixov\u00e1n\u00ed dod\u00e1vaj\u00ed aromatick\u00e9 p\u0159\u00edsady pol\u00e9vce strukturu a houby p\u0159\u00edjemn\u00fd skus; pokud ji p\u0159ed p\u0159id\u00e1n\u00edm hub rozmixujete, bude hlad\u0161\u00ed a jemn\u011bj\u0161\u00ed. Ku\u0159ec\u00ed verzi najdete na webu v receptu na klasickou tom kha gai.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Houbov\u00e1 pol\u00e9vka s mascarpone.\n\n\n\nOd klasick\u00e9 tom kha k vegansk\u00e9 verzi\n\n\n\nPokrm vych\u00e1z\u00ed ze surovin klasick\u00e9 tom kha s houbami: kokosov\u00e9ho ml\u00e9ka, galangalu, citronov\u00e9 tr\u00e1vy, list\u016f kafrov\u00e9 limety, limetkov\u00e9 \u0161\u0165\u00e1vy, ryb\u00ed om\u00e1\u010dky, hub a chilli. C\u00edlem je vytvo\u0159it veganskou a ketogenn\u00ed variantu v duchu thajsk\u00e9 kuchyn\u011b.\n\n\n\nListy kafrov\u00e9 limety jsou voliteln\u00e9 a ryb\u00ed om\u00e1\u010dka se vynech\u00e1v\u00e1, aby recept z\u016fstal vegansk\u00fd. V\u00fd\u017eivov\u00e9 hodnoty jsou vypo\u010d\u00edtan\u00e9 s limetkovou \u0161\u0165\u00e1vou: pokud pou\u017eijete pouze k\u016fru, sn\u00ed\u017e\u00edte obsah sacharid\u016f a pol\u00e9vka bude m\u00e9n\u011b nakysl\u00e1.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nHouby jsou stejn\u011b d\u016fle\u017eit\u00e9 jako kokosov\u00e9 ml\u00e9ko. Hn\u011bd\u00e9 \u017eampiony ope\u010den\u00e9 do syt\u011b zlatohn\u011bd\u00e9 barvy dodaj\u00ed masitou strukturu a o\u0159\u00ed\u0161kov\u00e9 t\u00f3ny; shiitake p\u0159idaj\u00ed hlub\u0161\u00ed, d\u0159evitou chu\u0165, kter\u00e1 umocn\u00ed umami i bez ryb\u00ed om\u00e1\u010dky. \u010cerven\u00e1 cibule orestovan\u00e1 dom\u011bkka p\u0159in\u00e1\u0161\u00ed nasl\u00e1dlost, jarn\u00ed cibulka sv\u011b\u017eest a \u010desnek zv\u00fdrazn\u00ed chu\u0165 v\u00fdvaru.\n\n\n\nV podobn\u00e9m duchu: \u0158eck\u00fd sal\u00e1t.\n\n\n\n\u010cerstv\u00fd galangal prop\u016fj\u010duje pokrmu jeho typick\u00fd charakter \u201ekha\u201c : \u0161tiplav\u00fd, sv\u011b\u017e\u00ed, lehce prysky\u0159i\u010dn\u00fd. Z\u00e1zvor p\u0159in\u00e1\u0161\u00ed jin\u00fd druh h\u0159ejivosti, oba ko\u0159eny se dopl\u0148uj\u00ed, ale nenahrazuj\u00ed. Pod\u00e9ln\u011b na\u0159\u00edznut\u00e1 citronov\u00e1 tr\u00e1va pol\u00e9vku provon\u00ed a pak ji snadno vyjmete. K\u016fra z bio limetky dod\u00e1 v\u016fni bez kyselosti, \u0161\u0165\u00e1va zase vyv\u00e1\u017e\u00ed hutnost kokosov\u00e9ho ml\u00e9ka; p\u0159i p\u0159\u00edsn\u011bj\u0161\u00edm omezen\u00ed sacharid\u016f sta\u010d\u00ed samotn\u00e1 k\u016fra.\n\n\n\nRaj\u010datov\u00fd protlak dod\u00e1v\u00e1 plnost a rostlinn\u00e9 umami, kurkuma zbarv\u00ed v\u00fdvar dozlatova, sem\u00ednka koriandru podtrhnou citrusov\u00e9 t\u00f3ny a mlet\u00e1 sladk\u00e1 paprika zjemn\u00ed p\u00e1livost chilli. Zeleninov\u00fd nebo houbov\u00fd v\u00fdvar, neslazen\u00e9 kokosov\u00e9 ml\u00e9ko, s\u00f3jov\u00e1 om\u00e1\u010dka, tamari nebo kokosov\u00e1 aminokyselinov\u00e1 om\u00e1\u010dka dodaj\u00ed slanost a umami; u bezlepkov\u00e9 verze zkontrolujte etiketu tamari i v\u00fdvaru.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Vaje\u010dn\u00fd sal\u00e1t.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nDodr\u017eujte po\u0159ad\u00ed p\u0159\u00edpravy: na kokosov\u00e9m oleji orestujte cibuli dom\u011bkka, p\u0159idejte \u010desnek, chilli, galangal, z\u00e1zvor, k\u016fru, ko\u0159en\u00ed a raj\u010datov\u00fd protlak, pot\u00e9 p\u0159ilijte v\u00fdvar, kokosov\u00e9 ml\u00e9ko a s\u00f3jovou om\u00e1\u010dku. Houby ope\u010dte zvl\u00e1\u0161\u0165 na prudk\u00e9m ohni, nechte jim dostatek m\u00edsta a do pol\u00e9vky je p\u0159idejte a\u017e jednu a\u017e dv\u011b minuty p\u0159ed pod\u00e1v\u00e1n\u00edm. Pol\u00e9vku nechte jen m\u00edrn\u011b probubl\u00e1vat, prudk\u00fdm varem se kokosov\u00e9 ml\u00e9ko sraz\u00ed. U verze s limetkovou \u0161\u0165\u00e1vou po\u010d\u00edtejte s 12 g \u010dist\u00fdch sacharid\u016f na porci a zahr\u0148te je do denn\u00edho p\u0159\u00edjmu. Pod\u00e1vejte hork\u00e9, s koriandrem a kole\u010dky chilli.\n\n\n\nDal\u0161\u00ed n\u00edzkosacharidovou inspiraci najdete mezi v\u0161emi m\u00fdmi keto recepty.\n\n\n\n\n\n\tTom kha s houbami (keto)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t125 g \u017eampion\u016f (hn\u011bd\u00fdch)125 g hub shiitake1 petit cibule (\u010derven\u00e1)2 stonky jarn\u00ed cibulky4 strou\u017eky \u010desneku1 petit morceau galangalu (\u010derstv\u00e9ho)1 petit morceau z\u00e1zvoru (\u010derstv\u00e9ho)1 stonek citronov\u00e9 tr\u00e1vy (\u010derstv\u00e9)0.5 chilli papri\u010dky (\u010derven\u00e9)1 limetka (bio (pou\u017e\u00edv\u00e1 se i k\u016fra))1 \u00e0 2 l\u017e\u00edce raj\u010datov\u00e9ho protlaku0.5 l\u017ei\u010dky kurkumy (mlet\u00e9, nebo mal\u00fd kousek \u010derstv\u00e9ho ko\u0159ene)1 l\u017ei\u010dka sem\u00ednek koriandru1 l\u017ei\u010dka papriky (mlet\u00e9)1 \u0161petka pep\u0159e (\u010dern\u00e9ho)300 ml v\u00fdvaru ((zeleninov\u00e9ho, houbov\u00e9ho nebo ku\u0159ec\u00edho))200 ml kokosov\u00e9ho ml\u00e9ka1 st\u0159ik s\u00f3jov\u00e9 om\u00e1\u010dky (nebo tamari)2 l\u017e\u00edce kokosov\u00e9ho olejeVoliteln\u00e94 listy kafrov\u00e9 limetky ((djeroek poeroet))1 svazek koriandru (\u010derstv\u00e9ho)3 kapky ryb\u00ed om\u00e1\u010dky ((bez cukru), pol\u00e9vka pak ji\u017e nen\u00ed vegetari\u00e1nsk\u00e1 ani vegansk\u00e1)Pro verzi s ni\u017e\u0161\u00edm obsahem sacharid\u016fLimetkov\u00e1 k\u016fra (pouze k\u016fra, NE limetkov\u00e1 \u0161\u0165\u00e1va)\t\n\t\n\t\tCibuli nakr\u00e1jejte najemno. V hrnci ji na po\u0159\u00e1dn\u00e9 l\u017e\u00edci kokosov\u00e9ho oleje restujte dosklovata.Prolisujte \u010desnek. \u010cervenou chilli papri\u010dku nakr\u00e1jejte na tenk\u00e1 kole\u010dka (nebo p\u016flkole\u010dka). Trochu chilli si nechte stranou na ozdobu. Jarn\u00ed cibulky nakr\u00e1jejte na kousky, tmav\u011b zelenou \u010d\u00e1st si odlo\u017ete stranou.Nastrouhejte z\u00e1zvor a galangal. Pokud jsou hodn\u011b vl\u00e1knit\u00e9, m\u016f\u017eete je rad\u011bji nakr\u00e1jet na pl\u00e1tky, kter\u00e9 pozd\u011bji vyjmete.Limetku d\u016fkladn\u011b omyjte a nastrouhejte k\u016fru. Pouze zeleno\u017elutou \u010d\u00e1st, ne b\u00edlou.Jakmile je cibule kr\u00e1sn\u011b sklovit\u00e1, p\u0159idejte \u010desnek, jarn\u00ed cibulky a \u010dervenou chilli papri\u010dku. Pot\u00e9 z\u00e1zvor, galangal a limetkovou k\u016fru. Nakonec such\u00e9 ko\u0159en\u00ed a raj\u010datov\u00fd protlak.P\u0159ilijte v\u00fdvar, kokosov\u00e9 ml\u00e9ko a s\u00f3jovou om\u00e1\u010dku (nebo kokosovou amino om\u00e1\u010dku) a uvoln\u011bte p\u0159\u00edpe\u010dky ze dna.Vyma\u010dkejte limetku a p\u0159idejte \u0161\u0165\u00e1vu.Citronovou tr\u00e1vu pod\u00e9ln\u011b roz\u0159\u00edzn\u011bte nap\u016fl, ale spodn\u00ed \u010d\u00e1st nechte spojenou. Stonek pak p\u016fjde snadno vyjmout.Pokud pou\u017e\u00edv\u00e1te listy kafrov\u00e9 limetky a ryb\u00ed om\u00e1\u010dku, p\u0159idejte je nyn\u00ed tak\u00e9.Mezit\u00edm nakr\u00e1jejte houby na pl\u00e1tky o n\u011bco siln\u011bj\u0161\u00ed, ne\u017e jak\u00e9 je chcete m\u00edt na konci. Je\u0161t\u011b se zmen\u0161\u00ed. Z men\u0161\u00ed houby obvykle kr\u00e1j\u00edm 4 pl\u00e1tky a z v\u011bt\u0161\u00ed 5.Houby rad\u011bji restuji zvl\u00e1\u0161\u0165 na p\u00e1nvi. Na prudk\u00e9m ohni a s po\u0159\u00e1dnou l\u017e\u00edc\u00ed oleje. Nechte je ze v\u0161ech stran p\u011bkn\u011b zezl\u00e1tnout. Do pol\u00e9vky je p\u0159idejte a\u017e \u00fapln\u011b nakonec. Z\u00edskaj\u00ed tak p\u0159\u00edjemnou karamelizovanou chu\u0165 a pust\u00ed m\u00e9n\u011b vody. Pokud nem\u00e1te dost m\u00edsta, orestujte houby spole\u010dn\u011b s cibul\u00ed v hrnci.Houby p\u0159idejte do pol\u00e9vky minutu nebo dv\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm. P\u0159ed p\u0159id\u00e1n\u00edm hub m\u016f\u017eete pol\u00e9vku rozmixovat. Bude pak hladk\u00e1 a kr\u00e9mov\u00e1. Osobn\u011b m\u00e1m r\u00e1d, kdy\u017e je v n\u00ed i n\u011bco na skus, tak\u017ee ji nech\u00e1v\u00e1m tak, jak je.Z hrnce vyjm\u011bte listy kafrov\u00e9 limetky a citronovou tr\u00e1vu. Pol\u00e9vku nalijte do misek a ozdobte hrst\u00ed \u010derstv\u00e9ho koriandru a kole\u010dky \u010derven\u00e9 chilli papri\u010dky.\t\n\t\n\t\tV\u00fd\u017eivov\u00e9 hodnoty jsou vypo\u010d\u00edt\u00e1ny s limetkovou \u0161\u0165\u00e1vou. Pokud pou\u017eijete pouze k\u016fru, sn\u00ed\u017e\u00edte mno\u017estv\u00ed sacharid\u016f maxim\u00e1ln\u011b o 5 gram\u016f.\nVybaven\u00ed: hrnec, velk\u00e1 p\u00e1nev bez PFAS (voliteln\u011b), struhadlo (\u010dty\u0159hrann\u00e9), lis na \u010desnek, ty\u010dov\u00fd mix\u00e9r (voliteln\u011b).\n\t\n\t\n\t\tSoupes et bouillonsTha\u00eflandaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200309"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200309\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178341"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}