Aero Kitchen
Red Oakleaf⏱ 30 minServes 2

Red Oakleaf & Coconut Tom Kha Tofu Soup

Creamy coconut Tom Kha broth with silken tofu and Aeroveg Red Oakleaf — this aromatic Thai-inspired soup is gentle, warming, and comes together in 30 minutes.

Red Oakleaf & Coconut Tom Kha Tofu Soup
Tom Kha is one of those soups where the broth is almost everything — fragrant with galangal, lemongrass, and kaffir lime, and rounded with coconut milk into something deeply comforting. Aeroveg Red Oakleaf brings a beautiful pop of colour to the bowl with its crimson-tinged, buttery leaves, and its mild flavour means it soaks up the broth without fighting the aromatics. It wilts just enough to become tender without disappearing — making each spoonful feel substantial as well as nourishing.

Method

  1. Build the base. Combine coconut milk, vegetable stock, galangal, lemongrass, and kaffir lime leaves in a medium saucepan. Bring to a gentle simmer over medium heat for 8 minutes to infuse the aromatics.
  2. Season the broth. Add fish sauce, lime juice, and sugar. Taste and adjust — the broth should be balanced between salty, sour, and mildly sweet.
  3. Add the mushrooms. Drop in the sliced mushrooms and simmer for 4 minutes until just tender.
  4. Add the tofu. Gently lower the tofu cubes into the broth. Simmer on low for 2 minutes, being careful not to break them apart.
  5. Wilt the Red Oakleaf. Add Aeroveg Red Oakleaf directly into the hot broth and turn off the heat. Let the residual heat gently wilt the leaves for 1 minute.
  6. Serve. Ladle into bowls, discarding the lemongrass stalks and galangal. Top with sliced chili and fresh coriander.
Aeroveg tip: Aeroveg Red Oakleaf is delicate, so add it last and off the heat — the residual warmth of the broth is all it needs to wilt perfectly. Overcooking will cause it to lose its colour and silky texture.