Tom Kha Tofu

Tom Kha Tofu is a rich and aromatic vegan soup that perfectly balances the flavors of coconut milk, lemongrass, and lime, creating a comforting dish that warms the soul. Packed with nutritious vegetables and tofu, it's a delightful and wholesome meal for any occasion.

Ingredients

• Coconut milk - 400 ml
• Vegetable broth - 300 ml
• Firm tofu - 200 g, cubed
• Lemongrass - 2 stalks, bruised and cut into 2-inch pieces
• Galangal - 20 g, sliced (or ginger if unavailable)
• Kaffir lime leaves - 4, torn
• Mushrooms - 100 g, sliced (preferably shiitake or button)
• Cherry tomatoes - 100 g, halved
• Baby spinach - 50 g
• Lime juice - 2 tablespoons
• Soy sauce - 2 tablespoons
• Brown sugar - 1 teaspoon
• Chili paste - 1 teaspoon (adjust to taste)
• Coriander leaves - for garnish
• Salt - to taste

Steps

1. In a pot, combine the coconut milk and vegetable broth over medium heat.
2. Add the bruised lemongrass, sliced galangal, and torn kaffir lime leaves to the pot.
3. Bring the mixture to a gentle simmer and let it cook for about 10 minutes to infuse the flavors.
4. Add the cubed tofu and sliced mushrooms to the pot, cooking for an additional 5 minutes until the mushrooms are tender.
5. Stir in the halved cherry tomatoes and baby spinach, cooking until the spinach wilts.
6. Add the lime juice, soy sauce, brown sugar, and chili paste, stirring well to combine. Season with salt to taste.
7. Remove from heat and let the soup sit for a couple of minutes to allow the flavors to meld.
8. Serve hot, garnished with fresh coriander leaves.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from coconut milk and vegetables.
• Contains anti-inflammatory properties from lemongrass and galangal.
• High in protein from tofu, making it a great vegan option.

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