Tom Kha Soup with Tofu

Tom Kha is a hearty coconut milk based soup made with authentic Thai ingredients. Unfortunately, there are no good substitutions for the true version of this recipe. Although the ingredients may be new to you, they are easily found in an Asian specialty grocery, most Wholefoods Markets, or a well stocked gourmet grocery store. The main flavoring ingredients include coconut milk, fish sauce, galangal (a fragrant root similar to ginger), lemongrass, and kaffir lime leaves. I’m

fortunate enough that I can grow both lemongrass and lime leaves in my garden in Texas giving me the welcome excuse to make this soup often. It can also be made with chicken or shrimp instead of tofu (See Note). Although it seems like a lot of ingredients, it’s actually a cinch to prepare, just have confidence and go for it. The effort is well worth it as nothing tastes like a good Tom Kha!!

The galangal and lime leaves are not meant to be eaten after the dish is completed. Remove them either before or while eating.

Serves: 4 Prep Time: 10 min Cook time: 20 min

1-3 tbsp peanut oil
1 package 14 oz firm tofu, drained

1 tbsp peanut oil
½ cup shallots sliced thin
1 tbsp. garlic minced, about 1 large clove
1 -2 tbsp fresh lemongrass minced or use Gourmet Garden prepared lemongrass from the produce section of the grocery store
1 tsp Roasted Red Chili Paste (I like Thai Kitchen brand)
1 tsp to 1 tbsp Sambal (ground fresh chili paste), the more you add the spicier the dish
4 cups vegetable stock
One 4-inch piece of Galangal sliced into ¼ in thick rounds
6 whole kaffir lime leaves
1 tbsp fish sauce (can be substituted with Bragg’s Liquid Aminos if you are a veggie)
1 tbsp minced palm sugar, brown sugar, or sugar in the raw
Juice of 1 lime, about 2 tbsp
1 package white beech mushrooms, pulled into individual stems or 2 cups sliced button mushrooms
1 small (5.6 oz) can coconut milk
¼ cup cilantro leaves pulled off the stem and left whole
1 tsp salt or to taste

Heat a cast iron or a sauté pan over medium high heat. While the pan is heating, cut the tofu into 8 equal size batons. Blot off any excess moisture on the tofu with paper towels. Add oil to the pan and when hot, add the tofu batons. Fry on each of the four sides until each side is golden brown. If the pan is too small to hold all the tofu all at once, fry tofu in batches. Add more peanut oil if necessary during the frying process to keep tofu from sticking. Drain on paper towels and set aside.

Prepare all the ingredients for the recipe and have them ready to throw into the pot. This preparation goes quickly and having your “mis en place” (everything prepped and ready) is essential. Put a 2-quart saucepan over medium heat and add peanut oil. When hot, add shallots and cook stirring often until the shallots have wilted and begun to brown around the edges, about five minutes. Add the garlic and lemongrass and stir a couple times to incorporate, then add chili paste and sambal. Stir again for 30 seconds to release flavors. Add the vegetable stock, galangal, lime leaves, fish sauce, sugar, and lime juice and bring to a simmer. Simmer for 10 min on medium low heat.

While the soup is simmering, cut the tofu batons down to squares having the four fried edges and two cut edges.

After the 10 minutes of simmering, add the mushrooms to the soup. Cook until mushrooms have just wilted, about three minutes. Add the coconut milk, tofu, and salt to the soup and cook for a minute or two to warm through. Taste and adjust seasoning. Ladle into bowls and garnish each bowl with a generous pinch of cilantro leaves and serve.

Note: The galangal and lime leaves are not meant to be eaten after the dish is completed. Remove them either before or while eating.

If using chicken, there is no need to cook beforehand. Cut two small chicken breasts into thin strips and add to the soup with the mushrooms. Stir often and test to be sure the pieces are cooked through before continuing with the recipe.

If using shrimp, there is no need to cook beforehand. Peel, devein, and remove tails from shrimp and add to soup with the mushrooms. Stir often and test to be sure they are cooked before continuing with the recipe.