Vegan Tom Kha Soup
Vegan Tom Kha Soup
Ingredients
For the Crispy Tofu
- 1 block firm tofu
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons vegetable oil, for frying
For the Soup Base
- 1 shallot, roughly chopped
- 2 stalks lemongrass, trimmed, outer layers removed, cut into 2-3 inch pieces
- 1 1/2 inches galangal, sliced
- 3 cloves garlic, peeled
- 1 can coconut milk
- 1 handful shimeji mushrooms, brown variety
- 8 cherry tomatoes, halved
- 1 lime, zested
- 1 red Thai chili, small, whole
- 1 teaspoon maple syrup, or to taste
- 1 tablespoon chili oil
- 1/4 cup scallions, chopped, green parts
- 1/4 cup cilantro, chopped
- 1 bunch Thai basil leaves
For Serving
- 1/2 lime juice, from 1/2 a lime
- 4 lime wedges, for garnish
- 1 tablespoon scallions, additional, chopped, for garnish
- 1 tablespoon cilantro, additional, chopped, for garnish
Instructions
- 1
Cut the block of firm tofu in half lengthwise, then cut it into approximately 1-inch cubes.
⏱️ 2 min
- 2
Place the tofu cubes in a wok or large pan. Season them generously with salt and black pepper.
⏱️ 1 min
- 3
Add the vegetable oil to the wok/pan and heat over medium-high heat. Pan-fry the seasoned tofu cubes, turning occasionally, until they are golden and crispy on all sides. This will take about 8-10 minutes.
⏱️ 10 min
- 4
Once crispy, remove the tofu from the pan and set aside on a plate lined with a paper towel to drain any excess oil.
⏱️ 1 min
- 5
Prepare the aromatics: Peel and roughly chop the shallot. Trim the lemongrass stalks, remove the tough outer layers, and cut them into 2-3 inch pieces. Using a mortar and pestle or the back of a heavy knife, smash these lemongrass pieces to release their fragrance. Slice the galangal and smash it in the mortar and pestle. Peel the garlic cloves and smash them as well.
⏱️ 7 min
- 6
If needed, add a little more oil to the wok/pan. Add the chopped shallot, smashed lemongrass, smashed galangal, and smashed garlic to the wok. Sauté the aromatics over medium heat until fragrant, about 2-3 minutes.
⏱️ 3 min
- 7
Pour in the can of coconut milk, stirring to combine with the aromatics.
⏱️ 1 min
- 8
Add the shimeji mushrooms and halved cherry tomatoes to the soup base.
⏱️ 1 min
- 9
Grate the zest from the lime directly into the soup. Add the whole small red Thai chili.
⏱️ 1 min
- 10
Drizzle in the maple syrup and add the chili oil. Stir well to incorporate.
⏱️ 1 min
- 11
Add the chopped scallions, chopped cilantro, and the bunch of Thai basil leaves to the soup.
⏱️ 1 min
- 12
Bring the soup to a gentle simmer and cook for 5-7 minutes, or until all ingredients are cooked through and the flavors have melded. Do not boil vigorously.
⏱️ 7 min
- 13
Just before serving, squeeze the juice from 1/2 a lime into the soup and stir.
⏱️ 1 min
- 14
Ladle the hot soup into serving bowls. Top each bowl with the crispy pan-fried tofu cubes, additional chopped scallions, and cilantro. Garnish with a lime wedge.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Tom Kha Soup
For the Crispy Tofu
- 1 block firm tofu
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons vegetable oil, for frying
For the Soup Base
- 1 shallot, roughly chopped
- 2 stalks lemongrass, trimmed, outer layers removed, cut into 2-3 inch pieces
- 1 1/2 inches galangal, sliced
- 3 cloves garlic, peeled
- 1 can coconut milk
- 1 handful shimeji mushrooms, brown variety
- 8 cherry tomatoes, halved
- 1 lime, zested
- 1 red Thai chili, small, whole
- 1 teaspoon maple syrup, or to taste
- 1 tablespoon chili oil
- 1/4 cup scallions, chopped, green parts
- 1/4 cup cilantro, chopped
- 1 bunch Thai basil leaves
For Serving
- 1/2 lime juice, from 1/2 a lime
- 4 lime wedges, for garnish
- 1 tablespoon scallions, additional, chopped, for garnish
- 1 tablespoon cilantro, additional, chopped, for garnish
Instructions
- 1
Cut the block of firm tofu in half lengthwise, then cut it into approximately 1-inch cubes.
⏱️ 2 min - 2
Place the tofu cubes in a wok or large pan. Season them generously with salt and black pepper.
⏱️ 1 min - 3
Add the vegetable oil to the wok/pan and heat over medium-high heat. Pan-fry the seasoned tofu cubes, turning occasionally, until they are golden and crispy on all sides. This will take about 8-10 minutes.
⏱️ 10 min - 4
Once crispy, remove the tofu from the pan and set aside on a plate lined with a paper towel to drain any excess oil.
⏱️ 1 min - 5
Prepare the aromatics: Peel and roughly chop the shallot. Trim the lemongrass stalks, remove the tough outer layers, and cut them into 2-3 inch pieces. Using a mortar and pestle or the back of a heavy knife, smash these lemongrass pieces to release their fragrance. Slice the galangal and smash it in the mortar and pestle. Peel the garlic cloves and smash them as well.
⏱️ 7 min - 6
If needed, add a little more oil to the wok/pan. Add the chopped shallot, smashed lemongrass, smashed galangal, and smashed garlic to the wok. Sauté the aromatics over medium heat until fragrant, about 2-3 minutes.
⏱️ 3 min - 7
Pour in the can of coconut milk, stirring to combine with the aromatics.
⏱️ 1 min - 8
Add the shimeji mushrooms and halved cherry tomatoes to the soup base.
⏱️ 1 min - 9
Grate the zest from the lime directly into the soup. Add the whole small red Thai chili.
⏱️ 1 min - 10
Drizzle in the maple syrup and add the chili oil. Stir well to incorporate.
⏱️ 1 min - 11
Add the chopped scallions, chopped cilantro, and the bunch of Thai basil leaves to the soup.
⏱️ 1 min - 12
Bring the soup to a gentle simmer and cook for 5-7 minutes, or until all ingredients are cooked through and the flavors have melded. Do not boil vigorously.
⏱️ 7 min - 13
Just before serving, squeeze the juice from 1/2 a lime into the soup and stir.
⏱️ 1 min - 14
Ladle the hot soup into serving bowls. Top each bowl with the crispy pan-fried tofu cubes, additional chopped scallions, and cilantro. Garnish with a lime wedge.
⏱️ 2 min