Tofu Tom Kha Soup
Prep Time30 minsCook Time25 minsTotal Time55 mins
2 tbsp extra virgin olive oil
1 shallot diced
3 cloves garlic diced
2 tbsp tamari or soy sauce
¼ cup diced fresh ginger OR 1 tsp ground ginger
2 tbsp limes juiced
4 cups vegan "chikn" broth or vegetable broth
2 can full fat coconut milk
¼ cup fresh chopped cilantro or mint
2 tbsp ground lemongrass or fresh, but cut off the root end and the tough upper stalk. Then smash it to soften the layers. You can also use lemon zest in replacement for the lemongrass
1 cup mushrooms - I like shiitake but you can use whatever you have
8 oz drained, pressed, and diced tofu
½ cup diced red or orange bell peppers. Serrano peppers also work well in this dish.
2 medium tomatoes diced
2 tsp ground red chili ( I like the one with the lime from Trader Joe's )
23 shaved carrots or carrots finely diced
fresh mint or cilantro for the topping
After you press all of the water out of the tofu, toss it in a deep soup pot with olive oil, garlic, and shallots or onions. Allow this to saute for 5 minutes until the onions are soft.
All of the other ingredients EXCEPT the carrots, cilantro or mint, and peppers go into the pot. Bring to a boil and allow to simmer on low-medium heat for 20 minutes.
Add the carrots and peppers, top with cilantro.
To serve: This is best served over rice and topped with cool carrots or other toppings of your choice. You can spice it up with Thai garlic chili sauce or tamari.