Renaissance Man really enjoys Amy’s Tom Kha Phak canned soup, but since a can of soup is expensive these days he thought he’d make his own. So here is Renaissance Man’s vegan version of the Thai coconut soup with tofu.

TOM KHA PHAK SOUP
Sauté:
1 Tbsp. coconut oil
1 onion, chopped
2 garlic cloves, minced
2 jalapeño peppers, deseeded
1 chunk of ginger, fresh, 1 inch X 3/4 inch thick, cut into thin slices
1 lemongrass stalk, cut in 2 inch pieces

Spices:
1/4 tsp. cinnamon
1 tsp. cumin
1 tsp. cardamom
1 tsp. coriander
1 Tbsp. turmeric, dry
1/2 tsp. mustard, dry
1/4 tsp. cayenne
1/2 tsp. ground pepper

Broth:
4 cups broth using Edward & Sons Not-Chick’n

But wait there’s more:
1 medium sweet potato baked and then cooled
2-13.5 oz. cans Native Forest Unsweetened Organic Coconut Milk Simple
1 lb. of extra firm tofu
1 1/2 cups shitake mushrooms, sliced thin
2 carrots, sliced thin
2 Tbsp. tamari
1 Tbsp. coconut aminos

Garnish:
4 Tbsp. lime juice
4 baby bell peppers, deseeded, cut into rings
3 green onions, sliced thin
fresh cilantro, chopped

Yield: 8 to 10 servings

Directions:
Bake a sweet potato for one hour at 400°. (I wash, slice off ends, and then make a slit in the potato before baking.)

Combine spices and set aside.

Make Edward & Sons Not-Chick’n broth.

In a large pot add the coconut oil, onion, garlic, jalapeño peppers without the seeds, ginger, and lemongrass. Sauté on medium, until the onions start to soften, then add the spices. Continue to sauté for around 1 minute, stirring constantly. Add the 4 cups of broth. Bring to a boil and then turn to simmer for 30 minutes.

After 30 minutes, strain the soup to remove all of the solids. Use an eight inch wire strainer and strain the broth into either an eight quart Pyrex measuring cup or into another pot.

Scoop out sweet potato and mash with a fork in a small bowl. Prep the tofu, mushrooms, and carrots.

In the empty soup pot, add the mashed sweet potato and coconut milk and stir til smooth. Now add the soup broth back in.

Add tofu, mushrooms, carrots, tamari, and coconut aminos to the pot. Simmer for 30 minutes.

Prep garnish. Once served, more tamari and/or coconut aminos may be needed.

The soup is yummy alone or with jasmine rice, adding sweetness. I serve the rice in a separate bowl and scoop up soup with a spoonful of rice.

Give yourself three hours to make Tom Kha Phak the first time. It takes a while to make and can get messy, but it smells so good. It will be worth it.

Happy Vegan!

From blog of melissacrismon.com

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