2 3” pieces of lemongrass, outer stems and leaves removed
4-5 cloves of garlic, peeled
1” knob of galangal, peeled (substitute with ginger if required)
6-8 kaffir lime leaves, torn and stem removed
1 teaspoon lime zest
Juice of 1 lime
3 tablespoons vegetable oil
1 small onion, thinly sliced
180g mushrooms (button, oyster, cremini or shiitake — whichever you prefer), thinly sliced
6 cups vegetable broth
400ml coconut milk (1 can)
1-2 tablespoons soy sauce
Salt, to taste
150g tofu, cut into cubes (optional)
To serve: coriander leaves, mint, chilli oil, lime wedges
INSTRUCTIONS
First, combine the lemongrass, garlic, galangal, kaffir lime leaves, lime zest and lime juice in a food processor or blender until it becomes a coarse paste.
In a large deep bottomed pot, bring the vegetable oil to medium-high heat. Add the sliced onions and mushrooms, without stirring too much. Once browned, add the aromatics paste and cook for about 2-3 minutes. Add the broth, coconut milk, soy sauce, and salt to taste. Bring to a boil, and then reduce the heat and let it simmer for about 20 minutes.
Add the tofu cubes (if using) and let the soup simmer for another 5 minutes.
To serve, ladle the soup into bowls. Top with coriander leaves, mint, and a dash of chilli oil. Serve alongside lime wedges.
Recipe by Sprig & Vine at http://sprigandvine.in/vegan-tom-kha-soup/