Ingredients
Units
Scale
- 4 cups vegetable broth
- 10 kaffir lime leaves (thinly sliced)
- 2 small Thai chiles (halved lengthwise)
- 2 cloves garlic (crushed)
- 1 inch fresh galangal (minced)
- 1 stalk lemongrass (white part only, split open)
- 1 tablespoon olive oil
- 7 ounces tofu (drained, pressed and cut into bite-sized pieces)
- 1 can coconut milk
- 2 tablespoons fish sauce (omit to make vegan)
- 1 1/2 teaspoons coconut sugar
- Juice of 2 limes
- 10 grape tomatoes (halved)
- 1 head of broccoli (steamed)
- 2 large carrots (diced and steamed)
- Fresh cilantro (for garnish)
- Bean sprouts (for garnish)
- Green onion (chopped, for garnish)
Instructions
- Bring the vegetable broth to a boil over medium heat in a large pot.
- Add the kaffir lime leaves, chiles, garlic, galangal and lemongrass.
- Lower the heat to medium-low. Cover the pot and gently simmer to let the ingredients infuse the broth, about 10 minutes.
- While the soup is simmering, heat the olive oil over medium-high heat in a separate pan. Add the tofu and stir fry until they turn a light golden brown. If desired, pour in a small amount of the broth – the tofu will sizzle and pop, creating a caramelized exterior. Remove from heat when the tofu is a deep golden brown and slightly crispy.
- Uncover the pot and stir in the tofu, coconut milk, fish sauce, sugar, lime juice, tomatoes, broccoli and carrots. Simmer for about 5 minutes. Sprinkle with salt and pepper.
- Ladle the soup into individual serving bowls. Garnish with cilantro, bean sprouts and green onion, as desired. Be careful to avoid chewing the Thai chiles and lemongrass.
- Category: Appetizer, Side Dish, Soup
- Cuisine: Thai