Tom Kha Tofu is a delicious Thai coconut soup. If you have ever eaten at a Thai restaurant you have probably had Tom Kha. It is a light coconut based soup that is creamy and tangy. Whether it has chicken, shrimp or tofu, I always want it. Seriously. I love getting lunch combos at the Thai restaurant up the street from me because they come with a serving of Tom Kha. When I order the soup, it is usually as a starter or side, but it can totally be eaten as the main course.

This version of Tom Kha may not be traditional but it is definitely tasty. Minimal prep is required and the recipe actually has very few steps. First, aromatics (think garlic, ginger, lemongrass) are sauteed with Thai red curry paste. then gently simmered in chicken broth for 20 minutes. From there you strain the aromatics and return the broth to the pot, adding the additional ingredients.

I opted to use tofu but chicken (tom kha gai) or even shrimp can be substituted as a protein. Coconut cream can be used in place of coconut milk if you re looking for a creamier soup. This gal hasn’t kickboxed since March due to quarantine and the global pandemic so I chose the lighter, “healthier” option. Measurements are provided for the fish sauce and lime juice, but adjust based on your personal preference. Start with 1 tbsp and work your way up, if needed. Serve warm in bowls and garnish with thinly sliced scallions and cilantro.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bbvrecipe.

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Tom Kha Tofu

Thai Coconut Soup with Tofu

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course, Side Dish, Soup

Cuisine: Thai

Keywords: coconut, soup, thai

Servings: 4

Ingredients

• 1 tbsp canola oil
• 1 large shallot
• 2 garlic cloves
• 2 Thai chili peppers
• 1 inch ginger sliced
• 2 pieces of 2 inch lemongrass stalks pounded with side of knife
• 1.5 tsp red Thai curry paste
• 2.5 cups chicken broth
• 1 can coconut milk 13.5 fl oz
• 14 oz firm tofu cut into bite sized cubes
• 4 oz white button mushrooms sliced
• 1.5 tbsp fish sauce or more to taste
• 1.5 tbsp fresh lime juice or more to taste
• 1 tbsp sugar
• 2 green onions thinly sliced, for garnish
• fresh cilantro for garnish

Instructions

• Heat canola oil over medium heat in a large saucepan. Add shallot, garlic, Thai chili peppers, ginger, lemongrass and red curry paste and cook until shallots are soft (make sure to stir frequently).
• Add chicken broth and simmer for approximately 20 minutes.
• Strain the aromatics and return broth to the saucepan. Add coconut milk, tofu, and mushrooms. Simmer for 5 minutes.
• Add fish sauce, lime juice, and sugar. Let simmer for a couple of minutes.
• Ladle into bowls and garnish with green onions and cilantro.