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.