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Tom Kha Tofu
Vegan version of Thai coconut galangal soup with tofu and mushrooms. Simmering the lemongrass, galangal and kaffir lime in the stock before the tofu goes in lets their aromatics properly infuse the broth.
Total time
30 min
Prep
10 min
Cook
20 min
Difficulty
easy
Cuisine
Thai
vegangluten-free
Ingredients
400gfirm tofu, cubed
200goyster mushrooms
400mlcoconut milk
400mlvegetable stock
3 stalkslemongrass, bruised
5 slicesgalangal
6kaffir lime leaves
3 tbspsoy sauce
2 tbsplime juice
2chillies
corianderto serve
Instructions
1
Simmer stock with lemongrass, galangal and kaffir lime.
2
Add coconut milk.
3
Add tofu and mushrooms.
4
Simmer 8 minutes.
5
Season with soy and lime.
6
Add chillies.
7
Serve with coriander.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
411
Protein
19.9g
Fat
32.8g
Carbs
16.8g
Fiber
4.1g
Sodium
1020mg
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