Tom Kha-ish Vegan Curry

  • 1 large white onion, diced
  • 3 garlic cloves
  • 2 inch ginger, shredded
  • 1 stalk fresh lemongrass
  • 3 jalapeños or red chilies
  • 3 teaspoons Thai green curry paste
  • 1 lb small mushrooms
  • 1 red bell pepper
  • 2 cans coconut milk
  • 1 package of extra firm tofu
  • 2-3 limes
  • 1-2 tablespoons sugar
  • Cilantro for garnishing
  • Green onions for garnishing
  • Soba noodles for serving

  1. Saute onion, ginger, garlic, lemongrass, jalapeños/chilies until soft and fragrant (I used EVOO)
  2. Add Thai green curry paste, cook for 5 to 10 minutes
  3. Stir in mushrooms and bell pepper, add a little water if necessary
  4. Add coconut milk
  5. On a separate pan, cook the tofu over oil until lightly golden. Once finished, place back in main pot with coconut milk and veggies.
  6. Add the sugar and lime juice
  7. Prep the soba noodles in between last two steps and place in bowl when ready. Scoop curry over noodles.
  8. Garnish with cilantro, green onions, and a little extra lime.

Pairs well with a simple cucumber salad. (English cucumber, cilantro, white wine or apple cider vinegar, tiny bit of salt and pepper)