Smoked Tofu and Bok Choy Tom Kha

Ingredients

• 14 ounces Smoked tofu, cubed
• 2 cans Coconut milk, full fat
• 2 cups Vegetable broth
• 2 inches Galangal, sliced into rounds
• 2 stalks Lemongrass stalks, bruised
• 4 leaves Makrut lime leaves, torn
• 3 heads Baby bok choy, quartered
• 1 cup Straw mushrooms
• 2 pieces Thai bird's eye chilies, smashed(optional)
• 3 tablespoons Lime juice
• 2 tablespoons Soy sauce or Tamari
• 0.25 cup Fresh cilantro, chopped

Instructions

1. 1

   In a large pot, combine the vegetable broth, galangal, lemongrass, and lime leaves.

2. 2

   Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to infuse the aromatics.

3. 3

   Stir in the coconut milk and bring back to a very low simmer, being careful not to let it boil vigorously.

4. 4

   Add the cubed smoked tofu and straw mushrooms to the pot, simmering for 5 minutes until heated through.

5. 5

   Add the baby bok choy and chilies, cooking for another 2-3 minutes until the greens are just wilted.

6. 6

   Remove the pot from heat and stir in the soy sauce and lime juice.

7. 7

   Taste and adjust the seasoning, adding more lime or soy sauce if needed to balance the creaminess.

8. 8

   Ladle into bowls, removing the woody lemongrass and galangal pieces before serving, and garnish with fresh cilantro.