There’s this little thai restaurant in Oklahoma City called Tana Thai. They makes phenomenal thai dishes and I highly recommend you frequent it if you’re a local or traveler to the great OKC. When I’m there I order the delicious tom kha soup with tofu instead of meat. It’s a soothing soup perfect for winter time and just the right blend of chili spices. I also order the panang curry which has a rich and creamy sauce and I find I have to exercise a lot of self control to not lick the bowl clean.
Here’s my recipe for a vegan version of Tom Kha soup:
2-3 cups of vegan broth
1-2 cans coconut milk (I like to make it creamy so I made sure the milk to broth ration was closer to 2:1)
Spicy thai chili paste
Crushed red pepper
Pinch of salt & pepper
7-8 ounces of extra firm tofu, diced (I press my tofu to remove the liquid which means it absorbs the yummy broth when it’s heating up in the pot)
1/2-1 cup of sliced mushrooms (I did a version with and without mushrooms, both were delicious)
1/2-1 cup of sliced sweet peppers
2-4 oz of rice noodles (this ingredient is optional and isn’t served with the version at Tana Thai, I just like to add some noodles or steamed rice to mine.
I began with the broth and got it simmering and added the noodles to get them a bit soft. From there I added the milk and spices and mushrooms & peppers. I waited until it was pretty heated through and then added the tofu, letting the tofu rest in the broth while bringing the heat down to low for a few minutes. Then it was ready to serve!