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–+ servings

Thai Coconut Soup (Tom Kha)

Print Recipe
Course Appetizer, Dinner, Lunch, Side Dish
Cuisine Asian, Dairy-Free, Gluten-Free, Soup, Vegan, Vegetarian
Servings 8 people

Ingredients
  

  • 1 cup coconut cream can sub with a 14 oz can coconut milk
  • 6 cups vegetable broth
  • 6 slices fresh ginger peeled, each about the size of a quarter
  • 1 stalk lemon grass cut into 1 inch strips
  • 3 Tbsp sriracha sauce
  • 2 Tbsp fresh lime juice
  • 3 Tbsp fish sauce
  • 1 Tbsp coconut sugar can sub with regular sugar
  • 1 cup mushrooms sliced
  • 1 carrot sliced in discs
  • 1/2 large white onion quartered and sliced
  • 2 cups napa cabbage sliced thin
  • 1 cup firm tofu cubed
  • 1/2 cup fresh cilantro leaves coarsely chopped
  • 1/4 cup fresh basil coarsely chopped

Instructions
 

  • In a large sauce pan, combine coconut cream, broth, ginger, and lemon grass together and bring to a boil.
  • Once boiling, add in the sriracha, lime juice, fish sauce, sugar, all of the cut vegetables, and the tofu. Lower the heat and simmer for 10-15 minutes until the vegetables are tender.
  • Add in the cilantro and basil, simmer for 3 more minutes, and serve. Great with a side of brown rice to make a perfect meal.
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