Spicy Tom Kha Soup

Name: Spicy Tom Kha Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 small shallot (chopped (or ¼ cup finely chopped yellow onion)); 4 clove(s) garlic (minced or pressed); 1 inch piece(s) fresh ginger (grated or minced (about 1 tablespoon)); ½ red chili (finely chopped (adjust for spice preference)); 1 stalk(s) lemongrass (cut into 3-inch pieces and smashed (see notes for subs)); 1 tablespoon(s) coconut oil ((or 2 tablespoons broth/water for oil-free option)); 2 tablespoon(s) soy sauce ((gluten-free if preferred)); 1 tablespoon(s) Thai red curry paste ((check to make sure it's vegan)); 1 tablespoon(s) rice vinegar; 4 ¼ cup(s) vegetable broth ((1 liter)); 1 can (13.5 oz / 400 mL) light coconut milk; 1 teaspoon(s) brown sugar ((or sub coconut sugar or agave)); 1 cup(s) shiitake mushrooms (sliced (7 oz / 200g)); ½ cup(s) firm tofu (cubed (5.3 oz / 150g)); 1 lime (juiced); 4 green onions (chopped); ¼ cup(s) fresh cilantro (chopped); Salt and pepper (to taste)

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Spicy Tom Kha Soup

Creamy, tangy, and full of warming spice, this Thai-inspired soup is packed with mushrooms, tofu, and fragrant herbs. Serve it as a starter, or make it a meal by pairing it with steamed rice, rice noodles, or a side of crispy tofu.

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Prep Time5

Cook Time25

Total Time30

Meal Type: Soup

Special: 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather)

Tool: Stove

Ingredient: Coconut, Mushrooms, Tofu

Servings: 4 (as a starter or side)

Ingredients

1 small shallot chopped (or ¼ cup finely chopped yellow onion)
4 clove(s) garlic minced or pressed
1 inch piece(s) fresh ginger grated or minced (about 1 tablespoon)
½ red chili finely chopped (adjust for spice preference)
1 stalk(s) lemongrass cut into 3-inch pieces and smashed (see notes for subs)
1 tablespoon(s) coconut oil (or 2 tablespoons broth/water for oil-free option)
2 tablespoon(s) soy sauce (gluten-free if preferred)
1 tablespoon(s) Thai red curry paste (check to make sure it's vegan)
1 tablespoon(s) rice vinegar
4 ¼ cup(s) vegetable broth (1 liter)
1 can (13.5 oz / 400 mL) light coconut milk
1 teaspoon(s) brown sugar (or sub coconut sugar or agave)
1 cup(s) shiitake mushrooms sliced (7 oz / 200g)
½ cup(s) firm tofu cubed (5.3 oz / 150g)
1 lime juiced
4 green onions chopped
¼ cup(s) fresh cilantro chopped
Salt and pepper to taste

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Instructions

Sauté the aromatics: In a medium saucepan, heat the coconut oil over medium heat (or use broth/water for oil-free). Add the shallot, garlic, ginger, chili, and lemongrass. Sauté for 3-5 minutes until fragrant.
Build the flavor: Stir in the soy sauce, rice vinegar, and Thai red curry paste. Cook for 2-3 minutes, stirring frequently.
Simmer the broth: Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 15-20 minutes to develop the flavors. Strain the broth through a sieve, discarding the solids, then return the liquid to the pot.
Add the main ingredients: Stir in the coconut milk, mushrooms, tofu, and coconut sugar. Simmer for another 5-10 minutes, until the mushrooms are tender.
Finish with freshness: Stir in the lime juice, green onions, and cilantro. Season with salt and pepper to taste.
Serve hot! Garnish with extra chili slices and cilantro. Enjoy!
Storage & Freezing:
Fridge: Store in an airtight container for up to 4 days.
Freezer: This soup is freezer-friendly! Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

Notes

Lemongrass substitute: Use 1 teaspoon lemon zest + 1 teaspoon lime zest, or 1 tablespoon bottled lemongrass paste, or 1-2 kaffir lime leaves. If using lemon juice, add 1 tablespoon at the end of cooking.

Nutrition

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