Vegan Tom Kha Gai – Thai Coconut Soup | from a Fearless Cook

Ingredients

• 1 tbsp Coconut Oil,
• 2 tbsp Red Thai Curry Paste,
• 1 tbsp Tomato Paste,
• 400 ml Coconut Milk,
• 4 cup Water,
• 1 cup Mushrooms, cut
• 1/4 cup Pink Radish, cut
• 1/2 cup Zucchini, cut into half moons
• 1/2 cup Carrot, cut into thin circles
• 100-150 g Tofu, cut into cubes
• 2-3 tbsp Coriander Leaves, chopped
• 2-3 tbsp Spring Onion Greens, chopped
• 2 tsp Soy Sauce,
• 1 tbsp Lemon Juice,
• 4 tsp Sugar,
• Salt, to taste
• Cooking Oil, to brush the pan
• 2 tbsp Lemongrass, chopped
• 4-6 Kaffir Lime Leaves,
• 2-Inch Piece Galangal,
• 1 tsp Tamarind Paste,
• 2 Green Chilli, slit