Vegan Tom Kha Soup

Ingredients for 3 servings:

• 1 onion(s)
• 10 g ginger
• 1 clove(s) garlic
• sesame oil
• 2 carrots
• 150 g pak choi
• 200 g mushrooms
• 300 g coconut milk
• 1 liter vegetable broth
• 2 stalks of lemongrass
• 2 kaffir lime leaves
• 1 chili
• 50 g Tom Ka paste
• 175 g smoked tofu
• 100 g mung bean sprouts
• 3 stalk(s) spring onion(s)
• 1 bunch of coriander
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Thinly slice the carrots, cut the pak choi into strips, quarter or sixth the mushrooms, and finely chop the chili. Peel and finely chop the onion, ginger, and garlic, and sauté them in a little sesame oil in a pan. Add the carrots, mushrooms, and the white part of the pak choi and sauté. Deglaze with the stock and coconut milk, add the torn lemongrass, kaffir lime leaves, chili, and tom kha paste, bring to a boil, and simmer. Meanwhile, dice the smoked tofu and add it to the soup along with the sprouts and the green part of the pak choi. Season with salt if desired. Slice the spring onions into rings and serve the soup with them and coriander leaves.