Tom Kha Gai Spicy Coconut Soup

by eatwoo.com 28 May 2019, 14:23 1.3k Views

Tom Kha Gai Spicy Coconut Soup

There are few pleasures in this world that compare to a bowl of Thai coconut soup. Creamy yet spicy, with a touch of lime juice, this soup has a unique flavor more exotic than any weeknight dinner has the right to be. The tofu needs to be baked the night before serving, so plan ahead.

MAKES 4 SERVINGS

$2.55 PER SERVING

Ingredients for Tom Kha Gai Spicy Coconut Soup recipe

1 (16-ounce) package extra-firm tofu, drained
2 tablespoons sesame oil
3 cups vegan chicken broth or vegetable broth
1 (14-ounce) can coconut milk
2 teaspoons ginger paste
2 cloves garlic, minced
3 white mushrooms, sliced
Juice of 1 lime
3 tablespoons soy sauce or Bragg’s Liquid Aminos
⅔ cup frozen peas
½ red bell pepper, sliced
1 jalapeño, seeded and sliced
1 lime, cut into wedges
⅓ cup fresh cilantro leaves

How to make Tom Kha Gai Spicy Coconut Soup ?

Preheat the oven to 400ºF.

Brush the tofu with the sesame oil and place it in a baking dish. Bake for 15 to 20 minutes. Once the tofu is a light golden brown, flip it with a spatula and bake for another 10 minutes. Remove from the oven, cover, and refrigerate overnight.

Fifteen minutes before serving, in a large soup pot or Dutch oven, whisk together the broth, coconut milk, ginger paste, garlic, mushrooms, lime juice, soy sauce, peas, and bell pepper and bring to a boil over medium heat. Use a wooden spoon to stir the soup occasionally. Once it begins to bubble, reduce the heat to maintain a simmer and cook for 10 minutes. Give it a taste, then add jalapeño slices a few at a time until you like the heat and flavor. We recommend stopping at four slices, but you might like it hotter.

While the soup is cooking, cut the tofu into 8 to 10 pieces

Serve the soup hot, with a lime wedge, 2 to 3 pieces of tofu, and some fresh cilantro on top.