Vegan Tom Kha Soup
Nutritional Note
Boost your health as winter approaches! Coconut provides medium-chain triglycerides that enhance immunity and offer antiviral properties. Garlic and onions, known for their antimicrobial effects, along with ginger are immune-boosting and anti-inflammatory. Shiitake mushrooms add a delicious umami flavor while enhancing immune function. The list of benefits goes on and on!
Ingredients
2 Tbsp. Coconut Oil
½ large Onion, diced
4 cloves Garlic, minced (2 cloves if sensitive to garlic)
2 Tbsp. fresh Ginger, grated (1 Tbl if sensitive to heat)
2 Thai Red Chilies or 1 large dried cayenne
2 cups Shiitake Mushrooms or mixed wild mushrooms fresh or dried, sliced
¼ Cup Carrots, diced (Optional)
2 ½ Cups Vegetable Broth 2 cups of Coconut Milk
1 Tbsp. Lemon Juice
1 Tbsp. Soy Sauce or Coconut Aminos
2 Tbsp. Thai Red Curry Paste
1 block of firm Tofu (locally made if possible)
Approx. 12’’ in length stalk fresh Lemongrass, thick outer layers removed (or 2 Tbsp Lemongrass Paste)
Salt & Black Pepper to taste
Fresh Cilantro , Scallion & Cherry Tomato for garnish (Optional)
Directions
Turn on the saute mode of the Instant pot and heat coconut oil.
Add onion, green onion, chilies, ginger, and garlic and saute for 2-3 minutes, or until onion becomes translucent.
Add the carrots and shittake mushrooms, lemongrass, and saute for a few more minutes.
Pour in the broth, soy sauce, lime juice, coconut milk, tofu and add seasonings and mix well to combine.
Close the lid and place the vent on the sealing position.
Pressure Cook on manual Mode (Hi) for 3 minutes. Natural pressure release for at least 5 minutes and then release the remaining pressure manually.
Open the lid, serve with garnishes and a side of spring rolls!
Enjoy!
