Vegetarian Tom Kha Tofu Recipe
This is a great soup bursting with flavor. It is also vegan! Tom Kha is a Thai soup.
Ingredients
- 3 cups low sodium vegetable broth
- 1 (14 ounce) can light coconut milk
- 2 stalks lemongrass, smashed and cut into 3-inch pieces (or zest of 1 lemon)
- 2 inches piece fresh ginger, thinly sliced
- 1 1/2 cups broccoli florets, I also like asparagus instead of broccoli
- 1 medium zucchini, cut into discs
- 1/2 red bell pepper, thinly sliced
- 2 tablespoons low sodium soy sauce or 2 tablespoons tamari
- 1 tablespoon dark brown sugar
- 1 tablespoon mirin (optional)
- 6 fresh kaffir lime leaves (or zest of 1 lime)
- 8 ounces baked tofu, cubed
Instructions
- Bring vegetable broth and coconut milk to boil in a saucepan over medium heat. Add lemongrass and ginger, reduce heat to medium, and simmer 10 minutes.
- Strain broth through mesh strainer into bowl. Discard lemongrass and ginger, and return liquid to saucepan.
- Add broccoli, zucchini, bell pepper, soy sauce, brown sugar, mirin, and lime leaves to broth. Bring to a simmer, cook 10 minutes.
- Remove lime leaves, and add tofu. Cook 2-3 minutes more, until tofu is heated through.
Add Your Own Notes
Nutrition
Serving: 105gCalories: 36.9kcalCarbohydrates: 8.1gProtein: 2gFat: 0.2gSodium: 313.7mgFiber: 0.9gSugar: 4.9g
Tried this recipe?Let us know how it was!