Ingredients
For the Soup
- 2 tbsp neutral oil
- 1 large yellow onion, sliced
- 2 red bell peppers, cut into strips
- 8 oz (225 g) mushrooms, sliced
- 3 tbsp vegan Tom Kha paste, or more to taste
- 4 cups vegetable broth
- 2 cans (13.5 oz / 400 ml each) full-fat coconut milk
- 2 tbsp soy sauce or tamari
- 1 tbsp coconut sugar, optional
- Juice of 2 limes, plus more to taste
Vegetables
- 4 baby bok choy, chopped
- Protein
- Crispy tofu
- Optional
- 6 oz (170 g) rice noodles
- Garnishes
- Fresh cilantro, chopped
- Bean sprouts
- Lime wedges
- Thinly sliced green onions, optional
- Fresh red chili or chili oil, optional
Optional Add-Ins
- Snow peas
- Baby corn
- Spinach
- Thai basil
- Red Thai chilies
Linked Recipes
Preparation
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Toss the bell peppers with oil, salt, and pepper and roast for 20–25 minutes, turning halfway.
Step 3
If using rice noodles, cook them according to package directions, drain, and set aside.
Step 4
Heat the oil in a large soup pot over medium heat.
Step 5
Add the onion and cook for 5–7 minutes.
Step 6
Add the mushrooms and sauté for 5–7 minutes, until golden.
Step 7
Stir in the Tom Kha paste and cook for 1–2 minutes.
Step 8
Pour in the vegetable broth and coconut milk, then add the soy sauce and coconut sugar if using.
Step 9
Bring to a gentle simmer and add the roasted peppers and bok choy.
Step 10
Simmer for 5–8 minutes, until the bok choy is tender.
Step 11
Remove from the heat and stir in the lime juice. Adjust the seasoning.
Step 12
Divide noodles between bowls if using, then ladle over the soup.
Step 13
Top with crispy tofu, cilantro, bean sprouts, lime, and optional chili.
