Vegan Tom KAA GAI (coconut milk soup)
Prep Time: 15
Total Time: 15
Serves: 4
From: Making Thyme for Health
Conversion Guide: 0.125 = ⅛, 0.25 = ¼, 0.33 = ⅓, 0.5 = ½, 0.75 = ¾
Ingredients:
Directions:
2.00 stalks lemongrass, sliced in 1-inch long pieces
1.00 cup(s) shiitake mushrooms, sliced
1.00 cup(s) diced shallot
4.00 kaffir lime leaves (can substitute with lime juice)
0.50 cup(s) water
3.00 bird’s eye chilis, sliced (can substitute with serrano or jalapeno)
2.00 medium tomato, slices
8.00 ounce(s) tofu, pressed and cut into 1/2" cubes
13.50 ounce(s) can coconut milk
4.00 tbs (s) reduced-sodium tamari
2.00 limes, for serving sliced
1. In a large pot, combine the lemongrass, mushrooms, shallot, kaffir lime leaves and water then bring to a boil. Add the chilis, tomato, tofu and coconut milk. Season with tamari and a large pinch of salt, stir together, then allow to cook for about 5 minutes.