Spicy Tom Kha Soup
Serves
2
Prep Time
5 minutes
Cook Time
25 minutes
Ingredients
1 shallot, chopped
4 garlic cloves, chopped
1 thumb grated ginger
½ red chili, chopped
1 lemongrass stalk, bashed
1 tbsp coconut oil
2 tbsp tamari
1 tbsp Thai red curry paste
34 fl oz (1 L) vegetable stock
13.5 fl oz (400 ml) can reduced-fat coconut milk
1 tsp coconut sugar
7 oz (200 g) shiitake mushrooms, sliced
5.3 oz (150 g) firm tofu, cubed
1 lime, juiced
4 green onions, chopped
4 tbsp fresh cilantro, chopped
Nutrition
(Per Serving)
Calories
404
Fats
24 g
Protein
13 g
Carbs
34 g
Instructions
- Heat oil in saucepan over medium heat. Sauté shallot, garlic, ginger, chili, and lemongrass for 3 to 5 minutes.
- Stir in tamari, 1 tablespoon rice wine vinegar, and curry paste. Cook for 2 to 3 minutes.
- Add vegetable stock and bring to boil. Simmer for 15 to 20 minutes. Strain broth, then return to pot.
- Add coconut milk, mushrooms, tofu, and sugar. Simmer for 5 to 10 minutes until softened.
- Stir in lime juice, green onions, and cilantro. Season with salt and pepper.
- Serve hot. Garnish with chili oil if desired.