Coconut Tofu Soup

This Thai-inspired coconut tofu soup is a vegetarian cousin of Tom Kha Gai, built on the same aromatic trio of galangal, kaffir lime leaves, and coconut milk. Chicken and fish sauce step aside for golden-fried tofu and soy sauce, and the result is every bit as fragrant and warming as the original.

Pressing the tofu is the make-or-break step here. Wet tofu won’t brown, won’t hold shape, and will dilute the soup. A full 15 minutes under a heavy weight squeezes enough water out that the cubes crisp into golden nuggets when they hit the oil.

The rule is never boil the coconut milk. A rolling boil splits the fat and cream, turning a silky soup into something grainy and broken. Keep it at a gentle simmer the whole time. Bruise the chilies with the flat of a knife to release their heat without turning the soup into a firestorm.

Kitchen Tips

• Toast the galangal slices in a dry pan for 30 seconds before adding. It deepens the floral warmth.
• Taste as you go. Kaffir lime leaves are potent and can take over if you overdo it.
• Tear (don’t slice) kaffir lime leaves for maximum oil release into the broth.
• Serve over jasmine rice to soak up the fragrant broth.

Variations

• Add sliced mushrooms, particularly oyster or shiitake, during the simmer.
• Stir in a squeeze of lime juice at the end for brightness that offsets the coconut richness.
• Toss in a handful of fresh basil or cilantro just before serving.