Review: Tom Kha Tofu

Now it happened. At the end of VeganMofo I had a little posting blackout. Since I posted 21 entries I still met the goal though. As every year the Vegan Month of Food was a lot of fun. It was a bit overwhelming this time, but also very inspiring. I found a couple of great new blogs and saved a boatload of recipes.

I didn’t really stick to my plan of trying and reviewing recipes from other blogs. So it’s time to catch up on that. A couple of weeks ago, I saw a delicious sounding recipe for Tom Kha Tofu soup on Laubfresser, a blog by fellow German vegans. I contacted Lutz and Lena and asked them, if I could translate their recipe and they said yes! This weekend I realized I had almost forgotten about this fantastic soup. On Saturday, P went shopping for lemon grass, galangal, and kaffir lime leaves. But we still had to find the right, ie. vegan red curry paste. Finally yesterday all ingredients were sitting on the counter.

I am so glad I made this soup! I love the taste of fresh lemon grass and galangal. I prepared this dinner in advance and when we enjoyed it yesterday evening, the tofu had soaked up all the flavour. It was such a great meal to come home to after walking through the snow at – 10°C (14°F).

Laubfresser’s Tom Kha Tofu (Laubfresser’s recipe in German)

500 ml (2 cups) mild vegetable broth
50 g (2 oz.) galangal, sliced
3 stalks lemongrass, lower bulb cut off and tough outer leaves removed, sliced into 3 cm (2 inch) pieces
100 g eggplant (1 generous cup), cut into small cubes
2 shallots, diced
5 fresh kaffir lime leaves
250 g (9 oz.) tofu, cut into small cubes
1 heaping tablespoon red curry paste (see link above)
1 fresh red chili pepper, cut into small rings (optional)
500 ml (2 cups) coconut milk
3 tablespoons fresh lime juice
1 tablespoon sugar (I used 1/2 tablespoon)
2 teaspoons salt (maybe less, depending on your broth)
sliced button mushrooms and Thai basil for garnish
cooked jasmine rice for serving

In a large pot, combine broth, galangal, and lemongrass. Bring to a boil and cook for 5 minutes. Remove galangal and lemongrass. Add eggplant, shallots, lime leaves, tofu, curry paste, and chili ( if using) to the broth. Cook for another five minutes. Add coconut milk and bring to a boil. Boil briefly and remove from heat. Season with lime juice, sugar, and salt. Garnish with mushrooms and basil. Serve with rice.


  • 7 years ago

    This sounds very much like one of my favorite Thai dishes – the tofu looks good and I would be so happy to have a bowl of it! ;)

    You did such a great job on vegan MoFo, and I loved reading your posts as usual. :)

  • 7 years ago

    I hope MoFo is in October next year – November is too busy!

    It’s all fancy here – very cool. And the snow!

    This recipe sounds super yum. So much to make, so little time…

  • 7 years ago

    I rarely eat soup because I’m not a fan of them and their being, you know, liquid and stuff, but the flavors look intriguing enough to make me want to have a go at this one.

  • 7 years ago

    This soup looks heavenly! Bookmarking. I’m so glad to be following your blog, Mihl!

  • Silvia
    7 years ago

    Awesome! I was looking all over the internet for yummy, vegetarian sweet/sour Asian soup.

    BINGO! Thank you so much for posting this.

  • That soup looks and sounds perfect.

  • 7 years ago

    Never heard of this before but it looks amazing! I love lemongrass in the wintertime.

  • 7 years ago

    This looks great. Man, I completely missed Vegan Mofo this year. I was completely uninspired in the kitchen this month. But I look forward to looking at everything you and everyone else cooked up!

  • 7 years ago

    You’re not alone in feeling that MoFo was a bit stressful this year. November was a busy month.

    That soup looks delish! I always welcome new soup recipes because it seems like I can get burned out on making the same ones over and over again and this time of year is soup time. Sooooooo….I’ll have to try this one out.

  • 7 years ago

    Nice job on MoFo this year! I enjoyed all of your posts, as usual. I need to try your recipe soon. I love Thai soups but never make my own for some reason.

  • 7 years ago

    Looks like just what I need! It’s cold here too, but not 14 degrees! :P Stay warm…

  • 7 years ago

    Your mofo posts were stellar. I was suffering from mofo fatigue towards the end, too — it was fun but I’m glad it’s over for this year.

    I love tom kha and this looks like a wonderful version. Thanks for translating and posting the recipe.

  • 7 years ago

    Yum, I love Thai food! Great job reaching your MoFo goal!

  • 7 years ago

    MoFo was overwhelming for me a bit too, Mihl – it’s all good! i think you rocked MoFo, my friend – and i enjoyed all of your delicious and fantabulous posts! i am glad to have found some great new blogs and my folder full of recipes is overflowing now. ahahahahaaa. yay!

    the Tom Kha Tofu looks ridiculously good. i saw lemongrass in there, so dan’s gonna be game – and sign me up for anything with coconut milk! it’s gotta be a winner, fo ‘sho! mmmmmm!

  • 7 years ago

    I have had serious cravings for Thai lately. This dish would certainly hit the spot.

  • 7 years ago

    That looks so delicious. Well done on all your MoFo’ing Mihl – you totally rocked.
    P.S I LOVE the snow.

  • 7 years ago

    I love tom Kha… usually when I do vegan version I used mushroom. I think I need to try tofu, now. It looks delicious :)

Leave A Comment

Related Posts