Vegan Tom Kaa Gai (Coconut Milk Soup)

Ingredients

• 2 stalks lemongrass (sliced in 1-inch long pieces)
• 1 cup shiitake mushrooms (sliced)
• 1 cup diced shallot (approx. 4 shallots)
• 4 kaffir lime leaves**
• 1/2 cup water
• 3 bird's eye chilis (sliced*)
• 2 medium tomatoes (sliced)
• 8 ounces tofu (pressed and cut into 1/2-inch cubes)
• 1 13.5 ounce can coconut milk
• 4 tablespoons reduced-sodium tamari
• juice of 2 limes and fresh and cilantro for serving

Instructions

1. 1

   In a large pot, combine the lemongrass, mushrooms, shallot, kaffir lime leaves and water then bring to a boil. Add the chilis, tomato, tofu and coconut milk. Season with tamari and a large pinch of salt, stir together, then allow to cook for about 5 minutes.

2. 2

   Remove the pot from the head then stir in the lime juice. Taste test to see if you prefer more salt and add as needed. It should taste creamy, salty and a little sour. Serve warm with fresh cilantro and enjoy!