Tom Kha Taohu

Ingredients

• Vegetable oil (2 tablespoons)
• Garlic (2 cloves, minced)
• Ginger (1 tablespoon, grated)
• Lemongrass (2 stalks, crushed)
• Galangal (2 slices)
• Kaffir lime leaves (4)
• Thai red chili (1, chopped)
• Vegetable broth (4 cups)
• Coconut milk (2 cups)
• Tofu (1 cup, cubed)
• Mushrooms (1 cup, sliced)
• Fish sauce (2 tablespoons)
• Lime juice (2 tablespoons)
• Cilantro (2 tablespoons, chopped)
• Green onions (2, sliced)

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the minced garlic, grated ginger, crushed lemongrass stalks, galangal slices, kaffir lime leaves, and chopped red chili. Saute for 2-3 minutes until the mixture becomes fragrant.
3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes to allow the flavors to infuse.
4. Add the coconut milk to the pot, followed by the cubed tofu and sliced mushrooms. Let the soup simmer for another 10 minutes until the tofu and mushrooms are well-cooked.
5. Stir in the fish sauce and lime juice. Taste the soup and adjust the seasoning if necessary.
6. Before serving, remove the lemongrass stalks, galangal slices, and kaffir lime leaves from the pot.
7. Ladle the soup into bowls and garnish with chopped cilantro and sliced green onions. Serve hot and enjoy.