WWW.FREI-STYLE.COMVegan Tom Kha Gai with tofu
Ingredients
Tofu:
- 200 gr 7 oz. tofu (solid)
- 2 tsp cornstarch
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1/2 tsp salt
- Pepper
- 2 Tbsp sesame oil
Soup:
- 2 stems lemongrass
- 3-4 cm 2“ galangal
- 4 kaffir lime leaves
- 600 ml 2.5 cups coconut milk (full-fat)
- 200 ml 3/4 cup vegetable broth
- 3 Tbsp vegan fish sauce
- Vegetables like okra (corncob, edamame)
- Pinch of cane sugar
- Juice of 1/2 lime
- 1 pack of glass noodles (100 gr/3.5 oz.)
- sesame
- fresh cilantro
- Chili (lime for decoration)
Instructions
Tofu:
- 1.Dry the tofu a little and dice it
- 2.Mix with all herbs and roast all sides crispy in sesame oil
- 3.Cook the glass noodles according to the packet instructions and place them aside
Soup:
- 1.Slice the lemongrass and smash it a little using a knife
- 2.Slice the galangal
- 3.Put 400 ml (1 ½ cups) coconut milk, vegetable broth, lemongrass, galangal, kaffir lime leaves, chili (as much as you like) and 2 Tbsp fish sauce in a pot
- 4.Let it boil and then simmer at low heat for 5-10 minutes
- 5.Dice the vegetables, add them and let simmer for an additional 5 minutes until the vegetables are soft
- 6.Now add the remaining coconut milk and season with lime juice, sugar and fish sauce
- 7.Add glass noodles and tofu to the soup
- 8.Serve it in bowls and decorate it with sesame, fresh chili, cilantro and limes
Notes
tip from my kitchen: galangal, lemongrass and kaffir lime leaves only release their aroma and are not eaten, so just leave them in the pot or point them out when you serve. use full-fat coconut milk to make the soup nice and creamy, and add part of it only at the end so the fresh coconut flavour stays intact. i like to fry the tofu really crispy, so it stays pleasantly firm in the soup. you control the heat yourself through the amount of fresh chili.
Nutrition per serving: 420 kcal