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–+ servings

Tom Ka Soup

Course: Side Dish, Soup
Cuisine: Thai
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!!