Tom Kha Tofu (Thai Coconut Soup)

Heat oil in a large pot over medium heat. 2. Add onion and sauté for 3–4 minutes until softened. 3. Add garlic, ginger, and lemongrass and cook for 1–2 minutes until fragrant. 4. Pour in vegetable broth and bring to a gentle simmer. 5. Add coconut milk and stir to combine. 6. Add mushrooms and simmer for 5–7 minutes. 7. Add tofu and simmer another 5–10 minutes to absorb flavor. 8. Stir in soy sauce, lime juice, salt, and optional sugar to balance flavors. 9. Add chilies or chili flakes if using. 10. Remove lemongrass stalks and lime leaves if included. 11. Taste and adjust seasoning (especially lime and salt for balance). 12. Ladle into bowls and top with green onions and cilantro. 13. Notes: • Crushing lemongrass before simmering helps release its citrus aroma. • Add lime juice at the end to preserve brightness. • It can be made with tofu, mushrooms, or extra vegetables like carrots or bok choy. • Best served immediately while aromatic and warm. 14. Health Benefits: 15. Coconut milk provides satisfying fats that help with satiety and energy absorption. Tofu adds plant-based protein and calcium. Mushrooms contribute B vitamins and immune-supportive compounds. Ginger, garlic, and lemongrass provide anti-inflammatory and antioxidant properties that support digestion and immune health. The lime juice adds vitamin C and enhances iron absorption from plant foods.