This healthy version of tom kha soup is vegetarian and flavored with Thai red curry paste. Instead of using fish sauce, we simmer dried shiitakes in vegetable broth to add an umami note.”
Ingredients
6 cups low-sodium vegetable broth, divided
¾ ounce dried shiitake mushrooms
1 tablespoon extra-virgin olive oil
1½ cups chopped onion
2 teaspoons grated fresh ginger
2 jalapeño peppers, minced
1½ tablespoons Thai red curry paste
1½ tablespoons reduced-sodium tamari
1½ teaspoons lime zest
¼ cup lime juice
½ teaspoon salt
2¼ cups coconut milk
12 ounces diced extra-firm tofu ( ½-inch)
3 ounces fresh oyster mushrooms or other wild mushrooms, chopped
4 cups chopped mature spinach (5 ounces)
Fresh cilantro for garnish
Directions
1Combine 1 cup broth and dried shiitakes in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Strain the broth through a coffee filter (or a double layer of cheesecloth) to catch the grit, and squeeze the mushrooms to extract as much liquid as possible. Reserve the cooking liquid and chop the mushrooms.
2Meanwhile, heat oil in a large pot over medium-high heat. Add onion and cook, stirring frequently, until starting to brown, 2 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 5 minutes. Stir in the remaining 5 cups broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add ginger, jalapeños, curry paste, tamari, lime zest and juice, salt and the reserved mushroom-cooking liquid. Cover and return to a boil.
3Reduce heat to medium and add coconut milk, tofu, fresh mushrooms and the soaked shiitakes; return to a simmer and cook, partially covered, until the mushrooms are tender, 3 to 5 minutes. Stir in spinach and cook until wilted, 2 to 3 minutes more. Serve garnished with cilantro, if desired.
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