Recipe: Vegan Tom Kha
Ingredients:
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 stalk lemongrass, bruised and chopped into 3-inch pieces
- 3-4 slices of galangal (or ginger if galangal is unavailable)
- 1 cup mushrooms, sliced (shiitake or oyster mushrooms work well)
- 1 medium-sized carrot, sliced into thin rounds
- 1 medium-sized bell pepper, sliced
- 1 block (about 14 oz) firm tofu, cubed
- 1 medium-sized tomato, cut into wedges
- 1 small red onion, thinly sliced
- 2-3 Thai bird's eye chilies, bruised (adjust according to spice preference)
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon agave syrup or sugar
- Salt to taste
- Fresh cilantro leaves for garnish
- Optional: Thai basil leaves for garnish
Instructions:
In a large pot, combine the coconut milk and vegetable broth over medium heat. Add the lemongrass and galangal slices. Bring it to a simmer, then reduce the heat to low and let it infuse for about 10-15 minutes.
Remove the lemongrass and galangal from the pot using a slotted spoon or strainer.
Add the mushrooms, carrot, bell pepper, tofu, tomato, and red onion to the pot. Simmer for 10-15 minutes until the vegetables are tender.
Stir in the Thai bird's eye chilies, soy sauce, lime juice, and agave syrup. Adjust the seasoning with salt if needed.
Simmer for an additional 5 minutes to allow the flavors to meld together.
Remove the pot from heat and discard any remaining lemongrass or galangal pieces.
Serve the Vegan Tom Kha soup hot, garnished with fresh cilantro leaves and Thai basil if desired.
Enjoy your delicious and aromatic Vegan Tom Kha soup! Adjust the spice level and sweetness according to your taste preferences.
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