Tom Kha Gai (Thai Coconut Soup)

Tom Kha Gai 

Bangkok Center Grocery in NYC's Chinatown is the best place to find fresh lemongrass, kaffir lime leaves, galangal root, and Thai basil.

Serves 4

• 4 cups vegetable broth
• 1 (15 ounce) can full-fat coconut milk
• 1 stalk fresh lemongrass, trimmed, pounded to release flavor
• 6 kaffir lime leaves
• 6 thin slices fresh peeled galangal root or ginger root
• 4 ounces thinly sliced mushrooms
• 1 small red bell pepper, seeded and thinly sliced
• 1 small red onion, thinly sliced
• 3 tablespoons soy sauce or vegan fish sauce
• 2 tablespoons fresh lime juice
• 1/4 teaspoon chili flakes
• 1/2 block firm tofu, drained, pressed, and diced, optional
• 1 tomato, seeded and diced
• 1/4 cup cilantro leaves
• 1/4 cup Thai basil (not Italian or sweet basil), roughly chopped
• Thinly sliced scallions for garnish, optional

In a large saucepan on medium-high, bring broth to a boil. Add coconut milk, lemongrass, lime leaves, galangal, mushrooms, bell pepper, onion, fish sauce, lime juice, chili flakes, and tofu. Simmer 15 minutes; turn off heat. Remove lemongrass stalks and kaffir lime leaves. Stir in tomato, basil and cilantro. Ladle into bowls and serve immediately, topped with scallions.