Thom kha with tofu

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Step 1

Prep: When making a soup, I like to pre-chop all my vegetables for less stress during cooking time, but that’s just a tip.

Step 2

Saute aromatics: Add the white onion, grated ginger, minced garlic, fresh lemongrass if you have it, and minced Thai chilies to a large nonstick pot. If you cook with oil you could certainly use that. I just add a little water from a small cup any time something starts to stick. Saute over medium high heat, stirring constantly, for 1-2 minutes until fragrant. Add the Thai red curry paste and, if you couldn’t find fresh lemongrass, the lemongrass paste. Stir constantly for another 1-2 minutes.

Step 3

Add mushrooms and bell pepper: Now add the chopped mushrooms and red bell pepper, and saute for 5 minutes, stirring frequently and adding a splash of water when needed.

Step 4

Add broth: Add the vegan chicken broth or vegetable broth and coconut milk, turn the heat down to medium, and bring to a high simmer. Add the cubed tofu and let cook for about 6-8 minutes.

Step 5

Large stock pot