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07-05-2003, 11:32 AM
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#1 (permalink) |
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Tom Kha Tofu Vegetarian Style Thai Soup
Some of my favorite foods are from Thailand! I love the intense spices and the sweetness combined.
A lot of the traditional recipes ask for chicken stock and fish oil. Being a vegetarian, that is not really cool with me. Here is a recipe that I came up with that I never get tired of. Beware that the Thai chilies are pretty hot. You might want to experiment with fewer and also removing the seeds from these puppies before throwing them into soup. Braggs is similar to soy sauce and is found in health food stores. Soy Sauce will give you a similar effect. Enjoy! Ingredients: 12 oz tofu, silken firm seems to work great - Optional 2 medium eggplants, optional 4 cups (14 fl oz) coconut milk (light is ok) 1 1/2 cups vegetable stock 3 - 4 stalks lemon grass, chopped 5 spicy chilies (as spicy as you like), chopped 6 slices of galanga root (similar to ginger) 6 tbs. Braggs (or soy sauce) 5 kaffir lime leaves 1 limes 1 tbs. peanut oil (optional) 4 tsp. Salt (optional) 2 sprigs of Cilantro (optional) Directions: Eggplant & Tofu (optional ingredients) While oven is preheating, half the eggplants long ways and sprinkle salt to remove the bitter taste. After 30 minutes, peel the skins off the eggplant and then lightly wash off the eggplant, removing the salt. Cut the eggplant up into 1/2" to 1" squares. Do the same with the tofu. Lightly oil the bottom of a glass pan and place the eggplant on the bottom and the tofu on the top. Lightly sprinkle the tofu with Braggs or soy sauce. Place in preheated oven at 450 degrees. Allow around 45 minutes for this to cook. You may need to stir it up and add more braggs occasionally. You know when it is done when the tofu starts to brown. In large sauce pan, place coconut milk, vegetable stock, galanga root pieces, lemon grass and 4 chilies. Bring to boil while stirring occasionally. After the mixture starts to boil, reduce heat to a simmer, allow to simmer for 20 minutes, stirring occasionally. After the mixture has been simmering for 20 minutes, strain the contents into another bowl. You are trying to get the chilies, galanga root, and lemon grass out while retaining as much liquid as possible. Return the liquid to the sauce pan. Add the optional eggplant and tofu mixture. You may also want to add carrots, potatoes and any other veggies that you like at this point. Bring back up to a boil. Stirring occasionally. After the everything starts to boil, add 4 Table spoons of Braggs or soy sauce (add as much you like), 5 Kaffir lime leaves, the remaining chilies, and squeeze in the juice from the limes. Stir and reduce heat to a simmer. Allow to simmer for 5 more minutes. Add fresh whole pealed tomatoes and also fresh corn if you like. Serve in bowls garnished with cilantro. My idea of adding all of these optional ingredients like the tofu, eggplant, tomatoes, potatoes, and corn may make this a little less authentic, but everyone who tried it loved it. It tastes great to me! Enjoy Serves: 2+ Preparation time: 1 hour |
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