Traditional Thai coconut soup, Tom Kha Gai, can be made in a slow cooker with this vegan twist. It's easy and tastes great. It has tofu, mushrooms, bell pepper, and a creamy coconut broth that smells great thanks to the herbs and spices that are added.
Ingredients: 1 can 13.5 oz full-fat coconut milk. 4 cups vegetable broth. 1 package 14 oz firm tofu, drained and cubed. 1 cup sliced mushrooms. 1 red bell pepper, thinly sliced. 3 cloves garlic, minced. 2 tablespoons grated ginger. 2 tablespoons soy sauce. 2 tablespoons maple syrup. 2 tablespoons lime juice. 2 lemongrass stalks, bruised. 3 kaffir lime leaves. 1 teaspoon chili flakes optional. Salt and pepper to taste. Fresh cilantro leaves, for garnish. Sliced green onions, for garnish.
Instructions: In a slow cooker, combine coconut milk, vegetable broth, tofu, mushrooms, bell pepper, garlic, ginger, soy sauce, maple syrup, lime juice, lemongrass stalks, kaffir lime leaves, and chili flakes if using. Season with salt and pepper to taste. Cover and cook on low for 4-6 hours or until flavors meld and vegetables are tender. Before serving, remove lemongrass stalks and kaffir lime leaves. Serve hot, garnished with fresh cilantro leaves and sliced green onions.
Prep Time: 15 minutes
Cook Time: 240 minutes
institut selmane
