Vegan Tom Kha Soup

Posted on: August 21st, 2011 by missycoppage No Comments

As we made our way from Louisiana to North Carolina we stayed a night in Savannah, GA.  We were starving and wandered around downtown until we found a restaurant called Saigon located at 4 W Broughton Street.  They were extremely Vegan Friendly and would make almost anything on the menu Vegan if you wanted it including the soups.  William ordered the Tom Ka Soup and it was absolutely delicious.  I had the Bun Ca Ri which was a curried noodle salad bowl.  Mine was good, but I have to admit I liked his better and decided I had to learn how to make it.

Tom Kha Soup

 

(serves 2-3, approx. cook time 1 hour)

Ingredients:

1 Can Lite Coconut Milk, or regular if you prefer (shake well before using)

1 tsp Sriracha Hot Chili Sauce

2 Cups No-Chicken Broth or Veg. Broth

2 Stalks of Lemongrass (frozen or fresh, preferably fresh)Use only the bottom white part (about 6 inches of the stalk part) and discard the woody grass part. With a flat edge, pound and mash the lemongrass so it releases the flavor. Cut into 2 inch segments.

3-4 slices of fresh Ginger

3-4 Button Mushrooms, sliced

1/2 Package Extra Firm Tofu, drained and diced small

1 Tbsp Low Sodium Soy Sauce +2-3 tsp for tofu

Cilantro and Fresh lime juice to finish

Directions:

*In a medium pot, bring broth to boil and add sriracha,ginger, and lemongrass.
*Let simmer  on medium or medium-low, depending on stove, for about 20 minutes.
*While simmering broth, drain and press tofu, then dice into small squares.
*Toss tofu in 2-3 tsp soy sauce.   Cook over medium-high heat until firm and brown around edges.
*Add 1 Tbsp soy sauce to broth and stir.
*Turn down heat to low, and very slowly, while whisking, add coconut milk to broth.  (be sure to do this slowly so the  milk doesn’t separate.)
*Turn heat back to medium and simmer for 10 minutes.
*Strain broth into a medium or large pot.   There should be nothing floating in the liquid at this point.
*Put soup back on stove, medium heat, and add mushrooms and tofu.  Let simmer 10-15 minutes more to allow mushrooms to cook.
*Before serving, add a fresh squeeze of lime juice and a few leaves of cilantro to individual bowls.

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