You thought we we’re gonna leave Thailand so soon? Think again dudes. Today we have a special Vegan version of our famous Spicy Thai Coconut Soup that’s even better than the original. As a fellow meatarian I do not miss meat at all in this fantastic dish. Let’s make it!

We think the Thai name is Tom Khing Teahu (ต้มขิงที่หู) which translates to Tofu Ginger Soup… Thai friends, please help! :D

Hot Tip
Squeeze the excess water out of the tofu before cutting it up!

Episode

Ingredients

How much are we making?
Servings
+
-
* 668
Calories
Serving
=
Total Calories
4008
✓
Ingredient
Amount
Coconut Milk
6 Cups
Firm Tofu
1 Package
Yellow Squash
1
Zucchini
1
Ginger
1 Tablespoon
Lemongrass
3 Stalks
Onion
1
Tomatoes
3
Mushrooms
8 Ounces
Thai Chiles
6
Cilantro
1 Small Bunch
Limes
3
Soy Sauce
2 Tablespoons
Salt
1 Teaspoon
Kaffir Lime Leaves(Optional)
6
Cooked White Rice
Total
16  Items

Steps

  1. Prep Ingredients
    1. Chop onion into large pieces and chop the tomatoes into wedges. Cutting up onion Cutting tomatoes into wedges
    2. Slice mushrooms up into bite sized slices. Slicing mushrooms up
    3. Cut the ginger and lemongrass into big slices. Cutting up lemongrass
    4. Cut the yellow squash and zucchini into 1/8 inch half moons. Cutting up the yellow squash
    5. Juice the 3 limes and roughly chop up the cilantro bunch. Roughly chopping cilantro
    6. Rip up the kaffir lime leaves into big pieces.
    7. Roughly chop up thai chiles. Roughly chopping chiles
    8. Open the tofu container and drain it. Then cut it up into 1-2 inch cubes. Cutting tofu up into cubes
  2. Cooking Time
    1. Add the coconut milk to a large pot along with the lemongrass, ginger, onion, tomatoes, mushrooms, yellow squash, zucchini, and the thai chiles. Bring this to a simmer and continue simmering for about 10 minutes. Coconut milk, lemongrass, ginger, onion, tomatoes, mushrooms, yellow squash, zucchini, and the thai chiles added to a large stock pot
    2. After 10 minutes of simmering add the tofu, soy sauce, kaffir lime leaves, and salt to the pot. Simmer this for another 5-10 minutes. Chopped tofu being added to pot Soy sauce being measured out and about to be added to the pot Kaffir lime leaves being added to the pot Salt being sprinkled into the pot
    3. After those 5-10 minutes of simmering is up, remove from the heat. Add lime juice and cilantro. Taste for seasoning and add more salt if you think it’s bland. Lime juice being added to the finished soup Cilantro being added to the finished soup
    4. Add some white rice to a bowl and ladle the soup over the top. Enjoy! A big and hearty bowl of Vegan Spicy Thai Coconut Tofu Soup (Tom Khing Teahu ต้มขิงที่หู).