Tom Kha Taohu (Thai Tofu Galangal Soup)

Tom Kha Taohu (Thai Tofu Galangal Soup) {Gluten-Free, Vegan} | Wheat-Free Meat-Free

I love tom kha gai, the Thai chicken coconut soup. After finally visiting my local Asian grocery store, I had the ingredients to work on a vegetarian version. In the process of researching the soup I learned that gai means chicken. Since I was making a version with tofu, the soup is called tom kha taohu.

Lemongrass, Galangal, and Makrut Lime Leaves | Wheat-Free Meat-Free

Tom Kha Taohu (Thai Tofu Galangal Soup)

6 cups vegetarian “no-chicken” broth
2-3 inch piece galangal, sliced
3 stalks lemongrass, cut into 3-inch sections
10 makrut lime leaves, bruised
1 pound soft tofu, cut into pieces 1-inch square by ¼-inch thick
2 ounces fresh shiitake mushrooms, sliced
2 ounces fresh maitake (hen of the woods) mushrooms, sliced
4-6 Thai bird chiles, sliced
13.5-ounce can full-fat coconut milk
2 teaspoons sugar
salt (to taste)
½ ounce fresh cilantro, stems removed, coarsely chopped

Put the broth, galangal, lemongrass, and lime leaves in a medium-large pot. Set over high heat until simmering, then reduce heat to low and simmer for 30 minutes.
Remove and discard the galangal, lemongrass, and lime leaves. Add the tofu, mushrooms, and chiles. Set heat to medium-high until simmering. Return heat to low and simmer for 5 minutes.
Add the coconut milk and sugar. Taste and adjust salt if necessary. Let simmer for a few minutes, until hot. Serve garnished with cilantro.

Serves 6

Shiitake and Maitake Mushrooms | Wheat-Free Meat-Free Sliced Tofu | Wheat-Free Meat-Free