Tom Kha Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 can light coconut milk3 cups vegetable broth (or 3 cups water with three vegetable bouillon cubes)Thai Red Curry Paste (start with 1/2 tsp and work up to your spice preference)1/4 tbsp soy sauce1/2 tsp sesame oil1 tbsp lemon juice1 tbsp lime juiceFor Garnish:1/2 tbsp butter4 large mushrooms, thinly sliced1/4 block Mori-Nu silken tofu, cubed
Melt butter in a frying pan over low-medium heat. Add mushrooms and tofu and fry until mushrooms are crispy and tofu begins to brown (about 5 minutes). Toss with lemon and lime juice until absorbed. Place fried mushrooms and tofu to the side.
Add coconut milk to warm frying pan and use your stove's lowest setting to warm the coconut milk. The goal is to keep it as lightly warmed as possible - just warm enough that it won't curdle when mixed with the broth mixture.
Boil 3 cups vegetable broth in a separate saucepan. Add curry paste until your spice preference is reached - start with 1/2 tsp and working up. Drizzle in sesame oil and soy sauce. Stir to blend. Reduce heat to low.
Once broth mixture is cooled enough to add coconut milk without curdling (about 3 minutes), pour the coconut milk into the broth slowly, stirring slowly with a wide spoon in one direction to combine.
Pour soup into bowls and add mushroom-tofu mixture as a garnish in each bowl. You can also use chopped chives, lemongrass, or lime zest ast garnishes if desired.
Makes 4 1.25-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LAWYERHOLLY07.
Add coconut milk to warm frying pan and use your stove's lowest setting to warm the coconut milk. The goal is to keep it as lightly warmed as possible - just warm enough that it won't curdle when mixed with the broth mixture.
Boil 3 cups vegetable broth in a separate saucepan. Add curry paste until your spice preference is reached - start with 1/2 tsp and working up. Drizzle in sesame oil and soy sauce. Stir to blend. Reduce heat to low.
Once broth mixture is cooled enough to add coconut milk without curdling (about 3 minutes), pour the coconut milk into the broth slowly, stirring slowly with a wide spoon in one direction to combine.
Pour soup into bowls and add mushroom-tofu mixture as a garnish in each bowl. You can also use chopped chives, lemongrass, or lime zest ast garnishes if desired.
Makes 4 1.25-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LAWYERHOLLY07.
Nutritional Info Amount Per Serving
- Calories: 124.2
- Total Fat: 9.0 g
- Cholesterol: 3.8 mg
- Sodium: 466.3 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.0 g
- Protein: 4.2 g
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