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Export 14 ingredients for grocery delivery
Step 1
In a Saucepan or Dutch oven, warm up the coconut oil on medium heat. Add onion, ginger, garlic and lemongrass stalks. Sauté for 3 minutes till onions get browned.
Step 2
Add water or vegetable broth and let it come to a boil. Simmer it for 3 minutes until the flavors are extracted in the broth. Turn off the heat. Using the slotted spoon or a strainer, remove the onion, ginger, garlic and lemongrass stalks and discard them.
Step 3
Put the broth back on the stove on medium heat. Add tofu cubes, mushrooms and bell peppers. Stir well. Cover the pot with lid and let them cook for 5 minutes until mushrooms are tender.
Step 4
Add coconut milk, Thai Chili paste, soy sauce and sweetener. Mix well. Let the soup come to a gentle boil. Turn off the heat. Add in lime juice. Adjust the seasoning, salt and pepper. Delicious vegan tom kha with tofu and vegetables is ready !
Step 5
Ladle the soup in the bowl. Garnish with lime wedges, green onions, and cilantro. Serve warm and enjoy !
Step 6
Press Sauté and add oil to the instant pot insert. Once it displays hot, add onion, ginger, garlic and lemongrass stalks. Sauté for 3 minutes till onions get browned. Cancel Sauté Function. Add water or vegetable broth, tofu cubes, mushrooms and bell peppers. Stir well.
Step 7
Pressure cook on high for 3 minute. After it's done cooking, wait for 5 minutes and then do a quick release. Carefully open the lid and then add coconut milk, Thai Chili paste, soy sauce and sweetener. Mix well.
Step 8
Press the sauté function and allow the soup to simmer for 2-3 minutes. Adjust the seasoning, salt and pepper. Delicious vegan tom kha with tofu and vegetables is ready. Serve and Enjoy !
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