Tom Kha Tofu (Thai Coconut Soup)

On Monday, we returned from a long weekend in Florida with my family. Yes, I know we were just in Hawaii (and there may be a trip coming up to Mexico. It's really rough). This was a mini-reunion. My parents, sister (and her family), my aunt, uncle and cousins all traveled to Captiva. Even with the so-so weather, we all had a great time. We spent our one perfect day lounging on the beach and by the pool (heated to a perfect 80 degrees). My nieces were big fans and spent hours splashing around in their swimmies. On Sunday, we went to Bowman's Beach in Sanibel for some shelling. Despite the clouds and wind, it was a fun (and very successful) experience and we came home with some gorgeous shells.

Exiting Logan Airport was a bit rough as I hadn't packed a jacket with me. I wrapped myself up in a scarf and ran to the car as fast as I could. While we were away, we got a couple inches of snow. Now, it's a little early to say, but the reports have been saying that we're going to get our first major snow storm of the season this weekend.  To prepare for the nasty weather, I'm making sure we have enough firewood and bourbon to keep us warm and cozy. A big pot of soup, like this hearty, vegan Tom Kha Tofu (a take on Tom Kha Gai, which has chicken in it instead of tofu) will do the trick as well.


Tom Kha Tofu (Thai Coconut Soup with Tofu)

Yield Serves 4

2-14 oz can full-fat coconut milk
2 cups water
2 tablespoons grated ginger
1 garlic clove, minced
1 tablespoon red chili paste
1/2 large red onion, peeled and sliced lengthwise
1 red pepper, sliced lengthwise
1 lb shiitake mushrooms, rinsed, dried and sliced
1-14 oz container of firm tofu, drained and cubed
1 Thai chili pepper, seeds removed and sliced thinly
2 cups cooked white or brown rice

1. In a medium pot, add the coconut milk, water, ginger, garlic, Thai chili paste and red onion. Season to taste with salt. Bring to a low boil. After a few minutes, add the red pepper, shiitake mushrooms, and tofu.  Cook for another five minutes.

2. Spoon a 1/2 cup of rice into each bowl and ladle soup over it. Garnish with fresh cilantro and, if you want more spice, sliced Thai chili pepper. Serve with lime wedges.