Tom Kha Soup

5 from 4 votes

Tom Kha Soup is a spicy Vegetarian Thai soup with a lot of exotic flavors. This recipe shows easy substitutes and quick cooking method to make this soup at home.

Prep Time5

Cook Time15

Course: Soup

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 155kcal

Author: Prajakta Sukhatme

Cost: $7

Equipment

Dutch Oven

Ingredients

1 Tablespoon Coconut Oil
1 small onion sliced or diced
2 inches galangal or ginger grated
3 cloves garlic minced
2-3 stalk fresh lemongrass or 2 Tablespoons lemongrass paste
4 cups broth or water
2 cups extra firm tofu diced
1 8 oz. shiitake mushrooms chopped
1 large red bell pepper diced
1 13.5 oz. can of full fat coconut milk
2 Tablespoon coconut sugar to taste
¼ cup lime juice or Kaffir lime leaves
2 teaspoon Thai chili paste adjust per spice tolerance
Green onions and cilantro to garnish

Dry Soup / Herb Mix

Thai Dry Herb Mix * See Notes
Thai Dry Curry Herb Mix *see Notes

Instructions

Stove Top Instructions

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.
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.
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.
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 !
Ladle the soup in the bowl. Garnish with lime wedges, green onions, and cilantro. Serve warm and enjoy !

How to Make Instant Pot Tom Kha Soup?

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.
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.
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 !

Notes

Storage and Reheating

Allow it to cool completely before ladling into an airtight container. You can place the container in the fridge for up to about 5 days. To reheat, you can place in the microwave and warm it up in 30 second intervals.

** Where to find Authentic Thai Ingredients

In large US cities, you can find fresh Galangal, Thai chilies, and Kaffir lime leaves in any local Asian grocery stores. You can also find frozen pastes of galangal and lemon grass in large grocery stores in freezer section. You can also buy Dry Herb Mix online at Amazon listed under ingredients.

Nutrition