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Blushing Tom Kha

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A hot bowl of Thai Coconut soup is an excellent way to pass a cold night in any season. There’s one ingredient in particular that makes this recipe stand out from other Tom Kha recipes: purple carrots. Once the carrots are added to the coconut broth, it turns the soup a beautiful burgundy color, quite different from the standard off-white of most Tom Kha dishes. This soup pairs perfectly with summer rolls and Pad Thai, or stands on its own as a hearty main dish. 




Blushing Tom Kha
Serves 3
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Prep Time
15 min
Cook Time
30 min
Total Time
30 min
Prep Time
15 min
Cook Time
30 min
Total Time
30 min
For the Glazed Tofu
  1. 8 oz extra firm Tofu, cubed
  2. 1 tbsp Toasted Sesame Oil
  3. 1 clove Garlic, crushed
  4. 1 tbsp Ginger, chopped
  5. 1 tbsp Tamari
  6. 1/2 tbsp Maple Syrup
  7. 1/2 tbsp Chili Garlic Sauce
For the Soup
  1. 1/2 cup Red Onions, chopped
  2. 3 Green Onions
  3. 1/4 cup Cilantro, chopped
  4. 2 Carrots (purple for blushing), chopped
  5. 6 oz Shiitake Mushrooms, sliced
  6. 3 cloves Garlic, crushed
  7. 2 tbsp fresh Ginger, chopped
  8. 1 Thai Chili Pepper, finely chopped
  9. 2 cups Vegetable Broth
  10. 1 cup Coconut Milk
  11. 1 tbsp Toasted Sesame Oil
  12. 1 tbsp Tamari
  13. Juice of 1 Lime
For the Tofu
  1. Create the tofu glaze by combining the Maple Syrup, Tamari and Chili Garlic Sauce in a small bowl, mix well.
  2. Heat 1 tbsp of Toasted Sesame Oil over medium-high heat. Sauté 1 clove of Garlic, and 1/2 tbsp Ginger, until fragrant, about 1 minute.
  3. Add the tofu, sauté for 7-10 minutes, turning occasionally, until all sides are well-browned.
  4. Once the tofu is browned, pour the glaze over the Tofu, stir until each cube is well-coated. Sauté 1-2 minutes, until glaze starts to thicken, set aside.
For the Soup
  1. In a large pot, over medium heat, add the remaining 1 tbsp Toasted Sesame Oil, add the Red Onion, sauté until translucent, about 2-3 minutes.
  2. Add remaining Ginger and Garlic, sauté until fragrant, about 1 minute.
  3. Add the Carrots and Shiitake Mushrooms, sauté until Mushrooms are golden-brown, about 3 minutes.
  4. Reduce heat to low, add Vegetable Broth, Tamari, Lime Juice, Coconut Milk and Thai Chili, simmer for 15-20 minutes.
  5. Add the Tofu, Cilantro and Green Onion to the soup. Mix until well combined. Reserve some of the Green Onion and Cilantro to use as garnish. Serve.
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