Vegan Tom Kha Thahu

Coconut lemongrass soup with shitake mushrooms and tofu. 

1 tablespoon olive oil

1 whole stalk of lemongrass, 1/2 inch slices 

1 3-inch piece of ginger, thinly sliced

1 teaspoon Sriracha or chili oil

32 ounces vegetable broth

1/2 an onion, chopped

8 ounces sliced mushrooms of your choice

2 cloves garlic, chopped

1/2 cup fresh lime juice 

2 13-oz cans full fat coconut milk

1/2 cup cubed organic firm tofu 

Soy sauce and Sriracha to taste

Cilantro and lime wedges for garnish 

Heat olive oil in a large pot. Add in lemongrass and ginger. Sauté for a couple of minutes to bring out the aromatic flavors. Add in Sriracha or chili oil and vegetable broth. Bring to a boil, reduce heat. Cover and simmer for at least an hour. If you have more time, let it go longer! Strain out the lemongrass and ginger, reserving liquid. In another sauté pan, sauté chopped onion and about sliced mushrooms. I used golden oak shitake mushrooms. Add in chopped garlic. Cook for a couple of minutes. Deglaze the pan with fresh lime juice and the reserved lemongrass broth. Add in coconut milk and cubes of organic tofu. Season with more Sriracha and soy sauce to taste. Once you add in the coconut milk, be careful not to over heat as this may cause separation. But if this does happen, fear not. All you have to do to save your soup is add in more coconut milk! To serve, I like to add in some fresh slices of ginger, lemongrass, and lime wedges to bring out a nice freshness. Top with cilantro and enjoy!