Last night I made my version of Tom Kha Tofu soup. It was a cold and rainy day, the perfect day for a hot bowl of soup. And the soup fulfilled all my desires for warmth, comfort, and taste. It was really, really good. I am not feeling overly wordy today, so I am just going to give you the recipe. You are all probably busy spending time with your Valentine anyway, while I am just here, writing a recipe out. I’m not bitter or anything.
Tom Kha Tofu Soup
2 tbsp extra virgin olive oil
1/2 tsp crushed red pepper flakes
1 small onion, diced
2 cloves of garlic, diced
2 tbsp lemon grass, minced
2 tsp fresh ginger, minced
zest of one lime (traditional Tom Kha calls for kefir lime leaves, but those aren’t easy to come by around here, so I just used zest instead)
juice of one lime
1/4 of a white cabbage head, sliced
1 cup mushrooms, sliced
1 can coconut milk
2 cups vegetable broth
1 tsp yellow curry paste (you can omit this if you want. When I tasted the soup, I decided to add some in for a boost of flavor)
Heat up the olive oil in a large sauce pan on medium heat with the crushed pepper flakes, add in onion, garlic, ginger, lemon grass, and salt and cook until onions are tender.
Add in the lime juice and zest. Then add the cabbage and mushrooms. Cook down until cabbage and mushrooms are softened, about 10 minutes.
Add the coconut milk, vegetable broth, and curry paste and cook until heated through.
Serve up in bowls and top with cilantro. I also added a dash of sriracha. It was really tasty. My kids liked it, but I didn’t add the sriracha to theirs. They are lightweights when it comes to spice.
Traditional Tom Kha is served over tomatoes, but I didn’t have any, so I made it my own with out tomatoes.