Vegan Tom Kha (with tofu)

💚Why you will love this recipe 

• Creamy, satisfying, and bold in flavors 
• An easy one-pot meal that is ready in 30 minutes 
• The perfect comforting dish for colder evenings 
• A filling curry that is healthy and high in protein! 

🤔What is tom kha 

Tom Kha Gai is a popular Thai curry made with coconut milk, chicken (or other proteins), and spices such as galangal, lemongrass, and chilies. The term 'Tom Kha' translates to boiling galangal, and 'gai' means chicken.

Tom Kha is creamy, flavorful, and slightly tangy due to the addition of lime juice. Unlike most Thai curries, it is mild and, hence, can be enjoyed by those more sensitive to spices. 

This soup is commonly served with a side of rice to soak up the delicious sauce! 

To make this recipe vegan, we will substitute tofu for chicken and soy sauce for fish sauce. 

Tom Kha vs. Tom Yum

Tom Yum and Tom Kha are two distinct Thai curries. Tom Yum is a tangy and spicy clear soup, while Tom Kha is milder in flavor and has a richer mouthfeel due to the inclusion of coconut milk. Additionally, Tom Yum is commonly made with shrimp and other seafood, while Tom Kha is frequently made with chicken. 

🍛What you will need 

📃Ingredient notes and substitutions 

• Galangal - Fresh galangal works best, but feel free to substitute it with frozen or dried galangal. Although you can replace it with ginger in a pinch, it will alter the taste.
• Lemongrass - Only the bottom white half will be used. You can substitute it with 1 tablespoon of lemongrass paste. 
• Chilies - I deseeded my chilies to make my curry milder, but you can choose to leave them on. For a spicer version, use Thai chilies instead of regular ones. 
• Red curry paste - An optional ingredient. Omit to reduce the spice levels. 
• Tofu - Use extra-firm tofu that has been pressed and drained beforehand, either using a tofu press or stacking something heavy on top. Check out this post on ‘how to press tofu’ for more detailed instructions. 
• Mushrooms - I am using shiitake, but you can substitute it with another kind of mushroom like oyster, enoki, or button mushrooms. 
• Soy sauce - Can be substituted with tamari or shoyu. Use a gluten-free brand if needed. 

🔪How to make 

Preparing aromatics - Lightly smash your lemongrass and cut them into 2 inches pieces. As for the kaffir lime leaves, remove the center stem and tear them into small pieces. 

Sauteing aromatics - Heat a tablespoon of oil in a Dutch oven. Add onion, and saute until translucent. Add galangal, garlic, kaffir leaves, chilies, and lemongrass next. Cook for a minute until fragrant.Stir in curry paste and cook for an additional 30 seconds. 

Cooking curry - Add coconut milk and broth to the pot and bring it to a gentle simmer before adding mushrooms and tofu. Cook for 10-15 minutes or until the mushrooms are soft. Cook on low to medium heat to prevent the coconut milk from curdling. 

Serving - Top your vegan Tom Kha with cilantro leaves and chili slices, and serve it with freshly cooked rice! 

✅Helpful tips 

• Using tom kha paste - If you do not want to buy a whole bunch of ingredients and are looking for a simpler version, use Tom Kha paste instead! 
• Deseeding chilies - Chilies that are deseeded are much less spicy. You can skip this step if you are okay with the heat. 
• Make it creamier - Substitute broth with more coconut milk. 
• Cook curry on low heat - This helps prevent the coconut milk from curdling. 
• Storing leftover - Leftover vegan Tom Kha will keep in the fridge for 3-4 days. 

✨Variations and add-ins 

Tofu - If you are not a fan of tofu, replace it with another source of plant-based protein like seitan chicken, tempeh, or rehydrated soy curls. Store-bought vegan chicken slices will also work, but I recommend lightly pan-frying them before using them. 

Veggies - To make this vegan tom kha more nutrient-dense, add other kinds of veggies to the soup. Some that work particularly well includes carrot, cauliflower, broccoli, and tomatoes. 

Noodles - For a heartier dish, stir some cooked noodles like rice vermicelli and flat rice noodles. 

Spice free - Omit chilies and red curry paste. 

🍚How to serve 

Here are some of my favorite ways to serve this tofu tom kha: 

• Rice - Jasmine rice, brown rice, or fried rice like my Thai fried rice. Feel free to use cauliflower rice to make a lower-carb meal. 
• Noodles - Serve your coconut soup over cooked noodles like rice vermicelli, ramen, or rice noodles. 
• Thai dishes - To make a heartier meal, make another 1-2 Thai dishes like pad pak Thai and basil tofu stir-fry.