Welcome to blog #5 – where I won’t be the only one indulging in fine foods. That’s right, with this cooking tutorial you’re about to witness, you too can be revelling in the joys of the beautiful, creamy, rich Tom Kha Tofu soup!
I’m taking the authentic Tom Kha Gai soup and adapting it to be made vegan!
Tom = to boil
Kha = galangal
Gai = chicken
(or in our case: teahu = tofu)
Watch the video to follow along with the procedure (and as always, listen to me rant on). Scroll down for the recipe and handy hints along the way.
Happy cooking! These quantities are to serve 2, so adjust accordingly.
150g tofu, sliced (meat version with chicken)
60g oyster mushrooms
2 cans coconut milk
1 onion, cut into quarters
1 tomato, cut into quarters
6 kaffir lime leaves
2 lemongrass shoots, sliced diagonally
1 thumb sized chunk galangal
4 tbsp soy sauce (meat version with fish sauce)
2 tsp sugar
Heat half of the coconut milk in a saucepan over low heat
Add water to liquify coconut milk (if using canned coconut milk)
Add lemongrass, galangal and kaffir lime leaves, letting flavours simmer
Add tofu/chicken and remaining coconut milk and let simmer until chicken is cooked
Add onion, tomato and oyster mushrooms, stirring intermittently in one direction
Add fish/soy sauce and sugar to taste
Turn off heat and add lime juice
Serve with coriander, spring onion and lime leaves on top
I was so proud of my presentation efforts that I made sure I carried this hot bowl of soup all around my house to get the perfect lighting.
Okay I’m sure just the first picture alone has led your tastebuds to crave this dish. Don’t fret if you’re thinking “oh I want to make Tom Kha Tofu so bad but I (just can’t be bothered/don’t have the time/will burn my kitchen down if I try to cook!)”. Where else can you get Tom Kha soup? At Social Street S2 in Adelaide of course! In store, Thai takeaway and UberEats, we do Tom Kha with chicken, tofu, veg and (my favourite) seafood. Mmm….