Vegan Tom Kha Gai with tofu
A delicious vegan Tom Kha Gai with tofu and glass noodles, which tastes almost as good as in a Thai restaurant.
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:
- Dry the tofu a little and dice it
- Mix with all herbs and roast all sides crispy in sesame oil
- Cook the glass noodles according to the packet instructions and place them aside
Soup:
- Slice the lemongrass and smash it a little using a knife
- Slice the galangal
- 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
- Let it boil and then simmer at low heat for 5-10 minutes
- Dice the vegetables, add them and let simmer for an additional 5 minutes until the vegetables are soft
- Now add the remaining coconut milk and season with lime juice, sugar and fish sauce
- Add glass noodles and tofu to the soup
- Serve it in bowls and decorate it with sesame, fresh chili, cilantro and limes
Notes
The spices such as galangal, lemongrass and kaffir lime leaves are not eaten with this soup. Simply leave them in the pot or point them out while serving.
Nutrition
Serving: 4g