Vegan Tom Kha Soup

Add the white onion, grated ginger, minced garlic, fresh lemongrass (if you have it), and minced Thai chilies to a large nonstick pot. If you cook with oil you could certainly use that. I just add a little water from a small cup any time something starts to stick. Saute over medium high heat, stirring constantly, for 2min until fragrant. Add the Thai red curry paste and, if you couldn’t find fresh lemongrass, the lemongrass paste. Stir constantly for another 2min.

Now add the chopped mushrooms and red bell pepper, and saute for 5min , stirring frequently and adding a splash of water when needed.

Add the vegan chicken broth or vegetable broth and coconut milk, turn the heat down to medium, and bring to a high simmer. Add the cubed tofu and let cook for about 8min.

Meanwhile, if using, soak or cook your rice vermicelli noodles in a different pot.

Add the coconut sugar (if using), and juice of 2 limes (to taste). Let warm for 2min , then remove from heat.

Ladle the soup into bowls and add noodles to each bowl (if using). Garnish with thinly sliced green onions and cilantro (if you like) and a few lime wedges.