Tom Kha Gai


1 1” piece galangal root sliced in matchsticks
3 kaffir lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice
3 cups low-sodium vegetable broth
1/4 cup cubed extra firm organic tofu
2 oz assorted mushrooms (e.g., white, shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces)
1 13.5-oz. can coconut milk
1 Tsp. canola or chili oil
1 tsp. sugar
Dash of salt
6 pieces of matchstick fresh lemongrass
Chili oil, cilantro leaves and lime wedges (for serving)


Bring lemongrass, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer 5 minutes.

Add mushrooms and tofu. Mix in coconut milk, oil, salt, and sugar.

Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.