32min 4 ppl
Vegan Tom Kha with Tofu and Galangal
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 10 steps
Medium: 31–60 min or 7–12 steps
570 kcalper person
Protein 12g
Carbs 18g
Fats 52g
About this dish
A silky vegan coconut soup built on plenty of tofu and galangal, perfumed with lemongrass and makrut lime for a balance of hot, sour, salty and rich in one bowl.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Button mushroomshalved150 g
- Galangalpeeled and thinly sliced50 g
- Lemongrass stalksbruised and cut into lengths2 stalks
- Makrut lime leavestorn5 leaves
- Thai shallotspeeled and halved4
- Bird's Eye Chilliesbruised4
- Limesjuiced2
- Fresh Corianderleaves picked, to garnish15 g
Plant Proteins
- Firm tofucut into 2cm cubes300 g
Tins & Jars
- Coconut Milktwo 400 ml tins800 ml
- Vegetable stock400 ml
Dried Goods
- Palm sugargrated1 tbsp
Oils & Condiments
- Light soy sauce3 tbsp
Utensils
- Saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Cut the tofu into cubes.
Approx. 3 minutes
2
Peel and thinly slice the galangal, bruise the lemongrass stalks and cut into lengths, and tear the makrut lime leaves.
Approx. 5 minutes
3
Peel and halve the shallots, bruise the chillies, and halve the mushrooms.
Approx. 4 minutes
4
Pour the coconut milk and vegetable stock into a saucepan and bring to a gentle simmer over medium heat.
Approx. 4 minutes
5
Add the galangal, lemongrass, makrut lime leaves, shallots and chillies, and simmer for 5 minutes until fragrant.
Approx. 5 minutes
6
Add the mushrooms and simmer for 5 minutes until tender.
Approx. 5 minutes
7
Add the tofu and simmer for 3 minutes until warmed through.
Approx. 3 minutes
8
Stir in the light soy sauce and lime juice.
Approx. 2 minutes
9
Stir in the grated palm sugar until dissolved, then taste and adjust the balance of sour, salty and sweet.
Approx. 2 minutes
10
Ladle into bowls and scatter with fresh coriander to serve.
Approx. 2 minutes
