Tom Ka Soup
Servings: 8 Servings
A delicious plant based version of this classic Thai soup!
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Ingredients
Initial Sauté
- 1 Tbs unrefined coconut oil
- 4 cloves garlic minced or pressed
- 1 med onion; red sliced
- 1 stalk lemongrass chopped in 1" pieces
- 1 Tbs Thai red curry paste
2nd Sauté
- 1/2 lb shiitake mushrooms chopped
- 3 1/4" galangal or ginger dried pieces or fresh ginger
- 1 lg bell pepper; red halved and thinly sliced
- 1 Tbs Kirkland's No Salt Seasoning
Create Broth
- 4 cups purified water; cold
- 2 cans full fat coconut milk
- 4 oz lime juice
- 1/4 c coconut sugar
- 1 Tbs Himalayan sea salt extra fine
Cook Tofu
- 1 lb OG extra firm tofu extra firm, 1/2" diced cubes
Garnish
- 1/4 cup green onions diced
- 1/4 cup cilantro; fresh minced
Instructions
Initial Sauté
- Add the Initial Sauté ingredients except the lemongrass and Thai curry paste to a large pot and cook over medium high heat for 3 minutes, stirring constantly.
- Add the lemongrass and Thai curry paste and continue cooking for another couple minutes, stirring frequently.
2nd Sauté
- Add 2nd Sauté ingredients and sauté for another 5 minutes, stirring frequently.
Create Broth
- Add the Create Broth ingredients and stir to incorporate.
- Turn the heat down to medium and bring to a simmer.
- Add the tofu and cook for 7 minutes.
Garnish & Serve
- Ladle the soup into bowls and garnish with the green onions and cilantro.
- You may also serve with red pepper flakes on the side for added heat. Enjoy!!
