Spicy Lemongrass and Tofu Tom Kha

Ingredients

• 14 ounces extra firm tofu, cubed
• 2 cans (13.5oz each) coconut milk
• 2 cups vegetable broth
• 3 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 2-inch piece galangal, sliced into thin rounds
• 6 leaves makrut lime leaves, torn
• 8 pieces bird's eye chilies, smashed
• 1.5 cups straw mushrooms or oyster mushrooms
• 3 tablespoons soy sauce or vegan fish sauce
• 1 tablespoon coconut sugar
• 4 tablespoons fresh lime juice
• 0.25 cup fresh cilantro, chopped(optional)

Instructions

1. 1

   Press the tofu to remove excess moisture, then cut into 1-inch cubes and pan-fry in a lightly oiled skillet until golden and crispy on all sides.

2. 2

   In a large pot, combine the vegetable broth, lemongrass, galangal, and makrut lime leaves. Bring to a gentle simmer for 10 minutes to infuse the aromatics.

3. 3

   Stir in the coconut milk and the smashed bird's eye chilies, keeping the heat at a medium-low to prevent the coconut milk from curdling.

4. 4

   Add the mushrooms and simmer for another 5 minutes until they are tender.

5. 5

   Season the soup with soy sauce and coconut sugar, stirring well to ensure the sugar dissolves completely.

6. 6

   Remove the pot from the heat and stir in the fresh lime juice to preserve its bright, zesty flavor.

7. 7

   Add the crispy fried tofu cubes into the soup just before serving to maintain some of their texture.

8. 8

   Garnish with fresh cilantro and additional sliced chilies if desired.