Monday, October 19, 2009

Spicy Tom Ka

We spent a good 15-20 minutes today looking for vegan tom ka soup recipes online. Though we found a handful, they all included expensive ingredients. Then we remembered that we have a food blog - and that part of having a food blog means experimenting and coming up with our own interpretations of food! We knew the main ingredients - coconut milk, lime, cilantro, lemongrass, tofu, and red chili paste. Since we sadly found out our paste was actually not kosher and had fish and shrimp flavoring in it (disgusting), that went straight to the trash and we decided to give cayenne pepper a go.

So, we present to you our version of tom ka soup. It's not authentic - it probably isn't even remotely thai - but we think it's damn good. And really spicy, so be careful!

Spicy Tom Ka Soup (vegan)

2 TBSP oil - we used safflower
1/2 red onion (yellow or shallot would work too; we had red lying around), diced
1 clove garlic, minced
1 14 oz can coconut milk - try to use the full fat, it's thicker and the lite stuff will make your soup too watery
2 cans worth of water
1 veggie bouillon cube
3 lemongrass shoots
1/2 tsp mustard powder
1/2 tsp ginger
1/4 tsp tumeric
1/2 tsp cayenne
1 tsp soy sauce
1 tsp sugar
1 tsp salt
1/2 block of firm tofu, cut into small cubes
1/2 medium tomato, chopped
a bunch of mushrooms, sliced
1 or 2 tsp lime zest
Juice from 1/2 a lime
1/4 cup cilantro, chopped

In a large pot, saute onion and garlic in oil over medium heat for about 3-4 minutes. Add in the following ingredients: coconut milk, water, veggie bouillon cube, lemongrass, mustard powder, ginger, tumeric, cayenne, soy sauce, sugar, and salt. Bring mixture to a boil over medium-high heat. Once boiling, turn heat down to a simmer, cover, and let the flavors blend together for about 20-25 minutes.

While the soup is doing its thing, work on prepping the vegetables and sautee the tofu in a pan until cubes are lightly browned and slightly firmer. Once the 25 minutes for the soup to simmer have passed, add in the tofu, tomato and mushrooms and let cook for another 10 minutes or so. For your final step - add in the lime zest, lime juice, and cilantro and give it a taste to see if you need more salt.

1 comment:

  1. hello tamar,
    we are also veg. the soup look good and we LOVE asian food. we'll try it soon.
    I'll update u.