An easy way to make vegan Tom Kha soup with tofu and veggies. This soup is spicy and flavorful with the perfect blend of authentic spices in a creamy coconut broth.
Bring 8 cups of water to a boil in a large soup pot.
Add a ¼ cup of soup base, a protein of choice, and the onion and mushrooms to the water.
Let the soup simmer for about 15 minutes or until the onion is translucent.
While the soup simmers, cook the rice noodles according to package directions and set aside.
Add the can of coconut milk and halved cherry tomatoes and simmer for 5 more minutes.
Serve over rice noodles
Garnish with cilantro and a squeeze of lime.