When I was younger and unattached, I spent close to a year in Thailand. I loved a million things about the country – the warmth, the people, and the food. The spices were so varied and complex, meaning I could eat the same type of food every day (soup) and yet always enjoy a variety of flavours. A good amount of food in Thailand is vegetarian, so I happily ate my way through the country without a problem. I remember it as being incredibly family friendly, so I’m dreaming of the day when I can take my little ones there on a holiday.
What I love most about this Tom Kha Tofu recipe is how easy it is to make: from pot to bowl, we’re talkin’ 10-15 minutes. What I also love about this soup is how spot on it is in terms of tasting exactly like thai takeaway. Everyone is hella impressed when I serve this! It’s pretty light, so I find it’s best to eat/ serve as a starter vs. a main.
It’s also a very clean recipe, and will definitely be a staple during my upcoming 2 week cleanse with naturopathic doctor Christina Carreau. Subbing in almond milk vs. pure coconut milk reduces the fat content.
(note: I doubled the recipe below so i had leftovers for lunch).
- 1 cup of coconut milk
- 3/4 cups of almond milk (original)
- 3 tbs green curry paste
- 3 cups of vegetable broth
- 2 tbsp tamari
- 1 cup thin sliced mushrooms
- 3 cups chopped broccoli
- 8 oz tofu, cubed
- 1 tsp. maple syrup
- 4 tbs lime juice
- Fresh cilantro as a garnish
In a large pot, mix the coconut and almond milk, the green curry paste and the tamari. When it starts to boil, reduce the heat to low. Cover and simmer for 5 minutes. Add the broccoli, mushrooms and tofu. Cover again and cook for 10 minutes.
Turn off the stove and stir in maple syrup and lime juice. Serve and top with cilantro and a sliced lime