Vegetarian Tom Kha Tofu Food

VEGETARIAN TOM KHA TOFU

Steps:

• Bring vegetable broth and coconut milk to boil in a saucepan over medium heat. Add lemongrass and ginger, reduce heat to medium, and simmer 10 minutes.
• Strain broth through mesh strainer into bowl. Discard lemongrass and ginger, and return liquid to saucepan.
• Add broccoli, zucchini, bell pepper, soy sauce, brown sugar, mirin, and lime leaves to broth. Bring to a simmer, cook 10 minutes.
• Remove lime leaves, and add tofu. Cook 2-3 minutes more, until tofu is heated through.

TOM KHA GAI

Steps:

• Once you have all the ingredients ready, you basically boil them all in coconut milk for about 10 minutes, turn off the heat, add in the cilantro and lime juice, and scoop it into a bowl to consume (ok there are a few other steps to make this, but that's why I made this tom kha gai recipe ต้มข่าไก่ video).
• Tom kha gai (ต้มข่าไก่) is not meant to be an overly spicy Thai dish, like some can be. Instead, it's a Thai dish that focuses on the flavor of the coconut milk and the fresh ingredients. That being said, the recipe does include some Thai bird chilies, and I would recommend adding anywhere from 5 - 10 depending on how spicy you'd like it. However, that being said, it's supposed to be a mild dish. This recipe is simple to make, it doesn't take too many ingredients, and the flavors are well rounded and tasty. Make tom kha gai for your friends and family and they are sure to love it. Try this recipe out, let me know what you think in the comments below, and thank you for watching.

SPICY TOM KHA NOODLE

Steps:

• Season a medium saucepan with the olive oil. Over medium heat, brown the garlic, green onions and mushrooms.
• Stir in the fish sauce and prawns OR fish sauce and chicken and sautee until cooked through.
• Add the yellow bell pepper, tomato, chilies (for the chilies, I just take off the tops and the tails and add the remainder), brown sugar, salt, cumin, and lemongrass paste. Stir in coconut milk and basil.
• Bring the mixture to a boil, then reduce to a simmer and stir occasionally for about 10 minutes, allowing to reduce.
• Meanwhile, boil 4 cups of water, add the rice noodles and remove from heat. Let stand for 5 minutes then drain.
• Dish the noodles into large soup bowls and cover with the soup mixture. Garnish with lime leaves. Serve with sticks and non-metallic spoons.

VEGETARIAN TOM KA

Steps:

• Heat the coconut milk with lemongrass, galangal, kaffir lime leaves, soy, chilis, sugar and stock.
• Simmer with the lid on the pot ten minutes and strain.
• Put strained soup base into.
• Simmer until cauliflower is al dente.
• Remove from heat and lemon juice.
• Stir once, place in bowls and garnish with cilantro.
• (optional) pour a teaspoon of sesame chili oil on top for more kick.
• *I am lucky enough to have a kaffir tree but if you cannot find kaffir leaves use lemon leaves (meyer lemon works well) or lime zest as a last resort.
• **Cauliflower is used in the book and works wonderfully with this soup but i like to mix it up and use mushrooms, tofu, tomatoes, water chestnuts, bell peppers, and even vermicelli noodles.