Tom Kha Tofu Recipe

Ingredients

• 4 Cups Water (or Vegetable Broth)
• 1 Stalk Lemongrass (Cut into 1 inch pieces and pounded with back of knife to release aroma.)
• 6 Makrut Lime Leaves (Rolled together and pounded with back of knife to release aroma.)
• 1 Galangal Root (4-5 sliced disc)
• Thai birds eye chili's (I just added one here for the soup stock, but added chili oil to my individual serving.)
• 1 block Firm or Extra Firm Tofu (Drained and Cubed)
• 3.5 ounce Straw mushrooms (Rinsed)
• 4 ounce Baby Bella Mushrooms (Rinsed and sliced)
• 1 Bell Pepper (Sliced)
• 1 tablespoon Fish Sauce (or salt for vegan option. If you used vegetable broth, there might be enough seasoning, taste first.)
• 13.5 ounce Coconut Milk (canned) (Full Fat)
• 2 Limes (I prefer to squeeze half a lime into each individual bowl before serving.)
• Chopped Cilantro and Sliced Green Onions (For Garnish)
• Chili Oil (For spice and color. Can be added to each individual bowl before serving.)

Instructions

1. 1

   Add water (or vegetable broth), lemongrass, lime leaves, galangal, and chili peppers (if using) to a large soup pot. Bring to boil then simmer for 10 minutes to allow the aromatics to season the broth.

2. 2

   Add cubed tofu, mushrooms, bell pepper, and coconut milk. Stir slowly to combine. Taste and see if additional salt or fish sauce is needed. Keep in mind you won't have the sour component yet. Simmer for 3 minutes to soften vegetables.

3. 3

   To serve, squeeze half a lime into each bowl. Add chili oil if desired and ladle soup into each bowl. Garnish with chopped cilantro and green onions. Serve as is or with a side of Jasmine Rice.