Vegetarian Tom Kha Soup with Marinated Tofu

Vegetarain Tom Kha soup with Marinated Tofu

2 (13.5 ounce) cans coconut milk, divided
3 (14.5 ounce) cans vegetable stock or broth
6 tablespoons vegetarian fish sauce, divided, or more to taste
3 tablespoons palm sugar or brown sugar
4 -5 stalks lemongrass, tender parts cut into thin rings, divided
4-5 inch piece galanga root, cut into thin rings, divided
2-3 medium shallots, peeled and thinly sliced, or 1 medium red onion, peeled and thinly sliced
4 cloves garlic, peeled and smashed
1/8 teaspoon coriander seeds
4-6 sprigs fresh cilantro, stems and all
1-2 Thai chili peppers, stem removed and thinly sliced
2 Tablespoons chili garlic sauce (with the rooster on the bottle)
3-4 kaffir lime leaves, torn or chopped
*1 pound firm tofu, cut into 2 inch cubes, marinated in lemongrass and galanga root coconut milk infusion*
1 white onion, peeled, halved, and sliced into strips
1 pound button mushrooms, sliced into 1/2 inch pieces
2 tomatos, cored and seeded, cut into wedges
a few fresh cilantro leaves, for garnish
fresh lime wedges, for garnish

1. Marinate Tofu: *Do this one hour prior to starting soup. Place tofu, half of the lemongrass, half of the galanga root and 2 Tablespoons vegetarian fish sauce, into a medium bowl, place tofu on top and cover with one can of coconut milk. Stir gently with fingers to combine. Cover loosely, and let set at room temperature for 1 hour.

2. Drain Tofu: Drain tofu and remove lemongrass and Galanga root pieces and discard, reserving coconut milk. Set tofu aside.

3. Make Broth: Add coconut milk to a large pot over medium high heat. Add remaining lemongrass, galanga root, shallot, garlic, coriander, chili, garlic sauce, and kaffir lime leaves and bring to a boil. Reduce heat to medium low and let simmer 20 minutes, stirring often.

4. Strain Broth: After 20 minutes, strain broth through a fine mesh strainer to remove solids and return broth to the pot over medium heat.

5. Cook Vegetables: Add onions and mushrooms to pot and cook for 5 minutes over medium heat, adding more vegetarian fish sauce, if needed.

6. Finish & Serve: Add marinated tofu and tomato and heat through, another 5 minutes or so. To serve, ladle into bowls and garnish with more fresh cilantro leaves and a squeeze of fresh lime, if desired. Enjoy!

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