Tom Kha vegetarian

General

• Serves 4.

Ingredients

• 2 cups vegetable broth (get good quality of make your own quickly in the instant pot)
• 2 garlic cloves, crushed
• 3 dried Thai or other hot chiles, split lengthwise
• 1 (2-inch) piece fresh ginger, peeled and thinly sliced
• 1 (2-inch) piece lemongrass, white part only, crushed, or zest of 1 lemon
• 2 teaspoons light brown sugar, or a natural sweetener
• 2 (13.5-ounce) cans unsweetened coconut milk
• 2 cups sliced mushrooms
• ¼ red bell pepper, cut into slivers
• 8 ounces extra-firm tofu, cut into ½-inch dice
• 2 tablespoons Vegan “Fish” Sauce (here) or soy sauce
• 2 tablespoons lime juice
• Salt and freshly ground black pepper
• ¼ cup chopped fresh cilantro

Procedure

1. In a saucepan, combine the broth, garlic, chiles, ginger, and lemongrass, and bring to a boil.
2. Reduce the heat to medium and simmer for 15 minutes to allow the flavors to blend.
3. Strain the mixture through a fine sieve into a bowl.
4. Discard the solids and return the liquid to the saucepan.
5. Stir in the sugar, coconut milk, mushrooms, bell pepper, tofu, and vegan “fish” sauce.
6. Simmer for 15 minutes, then add the lime juice and season to taste with salt and pepper. Ladle the soup into bowls and garnish with cilantro.