Tom Kha Taohu

Ingredients

• Green onions - 2, sliced
• Cilantro - 1/4 cup, chopped
• Lime juice - 2 tablespoons
• Fish sauce - 2 tablespoons
• Mushrooms - 200g, sliced
• Tofu - 200g, cubed
• Coconut milk - 1 can (400ml)
• Vegetable broth - 4 cups
• Thai red chili - 1, sliced
• Kaffir lime leaves - 4 leaves
• Galangal - 2 slices
• Lemongrass - 2 stalks, bruised
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Vegetable oil - 2 tablespoons

Instructions

1. Heat the vegetable oil in a pot over medium heat.
2. Add the minced garlic, grated ginger, lemongrass, galangal, kaffir lime leaves, and Thai red chili. Cook for 2-3 minutes until fragrant.
3. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes to allow the flavors to infuse.
4. Add the coconut milk, tofu, and mushrooms. Simmer for another 10 minutes until the tofu and mushrooms are cooked through.
5. Stir in the fish sauce and lime juice. Taste and adjust the seasoning if needed.
6. Remove the lemongrass stalks, galangal slices, and kaffir lime leaves from the soup.
7. Serve hot, garnished with chopped cilantro and sliced green onions.