Vegan Tom Kha Soup

Total time45 min

Prep time20 min

Cook time25 min

4.9

(22)

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Ingredients

4 servings

For the broth

1 can (13.5 oz) full-fat coconut milk
3 cups vegetable broth
2-inch piece fresh galangal, cut into ¼-inch coins
2 stalks lemongrass, tough outer layers removed, cut into 2-inch pieces and lightly bruised
6 fresh or frozen kaffir lime leaves, torn in half
3 thai bird's eye chilies, lightly bruised

For the soup

8 oz cremini or oyster mushrooms, sliced or torn into bite-sized pieces
14 oz firm tofu, drained and cut into ¾-inch cubes
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp tamari
1 tsp coconut sugar

For serving

¼ cup fresh cilantro leaves
2 scallions, green tops only, thinly sliced
1 lime, cut into wedges (optional)
1 tsp chili oil or sliced fresh red chili, for serving (optional)

Instructions

1
Combine the vegetable broth and coconut milk in a large saucepan over medium heat. Add the galangal coins, lemongrass pieces, torn kaffir lime leaves, and bruised chilies. Bring to a gentle simmer and cook for 12–15 minutes, until the broth is deeply fragrant and has taken on a pale golden color.
2
Add the mushrooms and tofu cubes to the simmering broth. Cook for 5–7 minutes, until the mushrooms are tender and the tofu is heated through.

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