Tom Kha Tofu
Thai Coconut Soup with Tofu
Servings: 4
Ingredients
- 1 tbsp canola oil
- 1 large shallot
- 2 garlic cloves
- 2 Thai chili peppers
- 1 inch ginger sliced
- 2 pieces of 2 inch lemongrass stalks pounded with side of knife
- 1.5 tsp red Thai curry paste
- 2.5 cups chicken broth
- 1 can coconut milk 13.5 fl oz
- 14 oz firm tofu cut into bite sized cubes
- 4 oz white button mushrooms sliced
- 1.5 tbsp fish sauce or more to taste
- 1.5 tbsp fresh lime juice or more to taste
- 1 tbsp sugar
- 2 green onions thinly sliced, for garnish
- fresh cilantro for garnish
Instructions
- Heat canola oil over medium heat in a large saucepan. Add shallot, garlic, Thai chili peppers, ginger, lemongrass and red curry paste and cook until shallots are soft (make sure to stir frequently).
- Add chicken broth and simmer for approximately 20 minutes.
- Strain the aromatics and return broth to the saucepan. Add coconut milk, tofu, and mushrooms. Simmer for 5 minutes.
- Add fish sauce, lime juice, and sugar. Let simmer for a couple of minutes.
- Ladle into bowls and garnish with green onions and cilantro.