Tom Kha Gai is pretty much my go-to at any Thai restaurant. The creamy coconut milk broth, mixed with the enticing flavour of lemongrass, red chilis and galangal are at once comforting and refreshing. In my version here, I subbed in ginger because I couldn’t find galangal, and used pureed basil instead of fresh because it’s what I had on hand. These two substitutions are mitigated by using a lot of veggies and smoked tofu to add more depth to the flavour profile: creamy, spicey, fresh, citrus and smokey.
Prep time: 15 mins
Cook time: 20 mins
Makes 4 large serving approx.
- 1 tbsp coconut oil
- 1/2 medium onion diced
- 2 stalks of lemongrass
- 4 cloves of garlic minced
- 2 red thai chilis sliced
- Thumb-sized nob of ginger diced
- 5 large white mushrooms thinly sliced
- 1/2 large bell pepper thinly sliced
- 1 head of broccoli cut into bite sized pieces
- 1/2 package of smoked tofu cut into cubes
- 2 cans of coconut milk
- 1 litre of vegetable broth
- 1 tbsp of pureed basil (better to use fresh if you’ve got it)
- Juice of 1/2 lime
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- salt and pepper to taste
- Fresh cilantro chopped
- Lime wedges
- Heat 1 tbsp of coconut oil in a large pot
- Add onions, garlic, ginger, chilis, and lemongrass to pot and cook covered for 5 minutes.
- Add broccoli, bell pepper, sliced mushrooms and smoked tofu into the pot. Cover and let simmer for 5 minutes.
- Pour in coconut milk and vegetable broth.
- Stir in basil, juice of 1/2 lime, soy sauce, maple syrup and let simmer for 10 mins.
- Serve as is, or over rice or rice noodles. Top with freshly chopped cilantro and lime wedges.