Vegan Tom Kha Gai

For the Vegan Tom Kha Gai Soup, separate cilantro roots from greens. Dice tofu and vegetables so that they are easy to eat later in the soup. Split lime. Marinate tofu in 2 tablespoons soy sauce, 2 tablespoons sesame oil and 1 tablespoon rice vinegar (best in a jar, just put your hand on it so the jar is tight and shake) and get ready.

Heat pot (at least 1.5 l) and add water with soup seasoning and coconut milk. Season with galangal, lemongrass, coriander roots and 2 tablespoons soy sauce and bring to a boil. In a non-stick pan, fry the marinated tofu (at least 2-3 minutes), add vegetables to the boiling soup. Add finished fried tofu. Add a ladle of coconut soup to the pan and scoop out the rest of the reduced sesame oil-soy sauce mixture and add back to the soup pot. Pluck off the cilantro leaves and chop. Season with brewer’s yeast and the juice of half a lime. Optionally garnish with (a little) finely chopped red chili and serve the Vegan Tom Kha Gai Soup.

Preparation Tip:

The spices soy sauce, brewer's yeast and sesame oil are an attempt to replace the fish sauce that is original to this recipe (but not vegan). Excellent vegetables for this Vegan Tom Kha Gai Soup are also fresh mushrooms, fresh bean sprouts and also tomatoes (be careful with the acidity of the limes if you use tomatoes so it doesn't get too sour).

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