Vegan Tom Kha Soup with Tofu

Ingredients

For 2 portions

• 🥥 400ml coconut milk, canned
• 🍄 150g mushrooms
• 🌾 150g tofu
• 🌿 20g lemongrass
• 🪴 10g ginger
• 🌶️ 1 small red chilli peppers
• 🍋 20ml lime juice
• 🥣 15ml soy sauce
• 🌿 10g fresh coriander

Method

1. Prepare the aromatics: trim the lemongrass, bash it with the back of a knife and cut into 5 cm lengths. Thinly slice the ginger (or galangal). Slice the mushrooms and cut the tofu into 2 cm cubes. Slice the chilli.
2. Put the coconut milk in a pot with the lemongrass and ginger (plus a few torn lime leaves if you have them). Bring to a gentle simmer and infuse for 5 minutes – don't let it boil hard or it may split.
3. Add the mushrooms and tofu and simmer for 8–10 minutes until the mushrooms are tender.
4. Season with the soy sauce, lime juice and chilli. Taste: it should be creamy, sour, salty and gently spicy. Add more lime or soy as needed.
5. Remove the lemongrass and ginger slices (they're for flavour, not eating).
6. Ladle into bowls and garnish with coriander leaves. Serve with jasmine rice.