- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 232.1
- Total Fat: 19.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,356.0 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 0.8 g
- Protein: 7.8 g
Tom Kha, Thai Coconut Milk SoupSubmitted by: HEALTHYSTRONGME
IntroductionAdapted from "Vegan Fire and Spice" by Robin Robertson. Adapted from "Vegan Fire and Spice" by Robin Robertson.
4 cups vegetable or chicken broth
2 cups water
2 cloves garlic, 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
1 (13.5 ounce) can coconut milk
2 cups sliced mushrooms
1/4 red bell pepper, cut into slivers
8 ounces extra firm tofu, cut into 1/2-inch dice
2 tablespoons fish sauce or soy sauce for vegan
2 tablespoons lime juice
Salt and freshly ground black pepper
Bean sprouts for garnish
Chopped fresh cilantro for garnish
Chili Garlic Sauce for garnish
Strain the mixture through a fine sieve into a bowl. Discard the solids and return the liquid to the saucepan. Stir in the sugar, coconut milk, mushrooms, bell pepper, tofu and fish sauce (or soy sauce for vegan).
Simmer 15 minutes, and add the lime juice and season to taste with salt and pepper. Ladle the soup into bowls and garnish with cilantro.
Number of Servings: 5
Recipe submitted by SparkPeople user NEEDSTOLOSE2.