Smoked Tofu and Bok Choy Tom Kha
Features smoked tofu for a depth of flavor that mimics traditional fish sauce complexity.
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Ingredients
- 14 ounces Smoked tofu, cubed
- 2 cans Coconut milk, full fat
- 2 cups Vegetable broth
- 2 inches Galangal, sliced into rounds
- 2 stalks Lemongrass stalks, bruised
- 4 leaves Makrut lime leaves, torn
- 3 heads Baby bok choy, quartered
- 1 cup Straw mushrooms
- 2 pieces Thai bird's eye chilies, smashed(optional)
- 3 tablespoons Lime juice
- 2 tablespoons Soy sauce or Tamari
- 1/4 cup Fresh cilantro, chopped
Instructions
- 1
In a large pot, combine the vegetable broth, galangal, lemongrass, and lime leaves.
- 2
Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to infuse the aromatics.
- 3
Stir in the coconut milk and bring back to a very low simmer, being careful not to let it boil vigorously.
- 4
Add the cubed smoked tofu and straw mushrooms to the pot, simmering for 5 minutes until heated through.
- 5
Add the baby bok choy and chilies, cooking for another 2-3 minutes until the greens are just wilted.
- 6
Remove the pot from heat and stir in the soy sauce and lime juice.
- 7
Taste and adjust the seasoning, adding more lime or soy sauce if needed to balance the creaminess.
- 8
Ladle into bowls, removing the woody lemongrass and galangal pieces before serving, and garnish with fresh cilantro.
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