Spicy Tom Kha Soup
Tom kha is a Thai coconut soup: creamy, sour, spicy and fragrant with lemongrass. This vegan tom kha uses firm tofu, shiitake mushrooms, soy sauce and lime, and it's on the table in 45 minutes.
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Ingredients
Main ingredients
- 10 g Red chili peppers
- 15 g Lemongrass
- 50 ml Coconut milk
- ¼ Lime
- 50 g Shiitake mushrooms
- 125 g Tofu, firm
- 2 g Green onions
- 2 g Fresh coriander
Seasonings and other
- 1 clove Garlic
- 1 tbsp Soy sauce
- ½ tbsp Rice vinegar
- ½ tsp Curry paste
- 250 ml Vegetable broth
- 1 tbsp Olive oil
- ¼ tsp Black pepper
Instructions
- Prepare the Aromatics
Finely chop the garlic, red chili peppers, and lemongrass, then bash the lemongrass to release its flavor. Heat the olive oil in a saucepan over medium heat, then add the chopped aromatics. Stir and sauté for 3-5 minutes until fragrant.
- Build the Broth
Stir in the soy sauce, rice vinegar, and curry paste, allowing them to cook for another 2-3 minutes. Pour in the vegetable broth gradually while stirring. Bring the mixture to a boil, then lower the heat and let it simmer for 15-20 minutes. Strain the broth through a sieve before adding the coconut milk. Simmer for another few minutes.
- Cook the Mushrooms and Tofu
Slice the shiitake mushrooms and tofu, then add them to the broth. Let them cook for 5-10 minutes until softened. Stir in the chopped green onions and fresh coriander. Season the broth with lime juice and black pepper to taste.
- Serve and Garnish
Ladle the hot soup into deep bowls. Garnish with extra red chili slices and fresh coriander. Enjoy!
Tips for the best spicy tom kha soup
- Bruise the lemongrass with the back of a knife before cutting it, so it releases more flavour.
- Check the curry paste: many Thai curry pastes contain shrimp paste. Look for one labelled vegan.
- Keep the soup at a gentle simmer once the coconut milk is in. A hard boil can make it split.
- Add the lime juice at the end, off the heat, and taste: tom kha should be sour, salty and a little sweet.
- Press the tofu for 15 minutes first if you'd like it to hold its shape better. See how to cook and press tofu.
Variations
- More traditional: add slices of galangal and a few kaffir lime leaves with the lemongrass.
- Heartier: serve over rice noodles or jasmine rice.
- Different vegetables: add cherry tomatoes, baby corn, pak choi or oyster mushrooms.
- Milder: use less chilli and curry paste; add chilli oil at the table instead.
Storing
Keeps 3–4 days in the fridge. Reheat gently without boiling, and add a fresh squeeze of lime before serving.
Frequently asked questions
What is tom kha soup?
A Thai soup made with coconut milk, lemongrass, galangal, lime and chilli. This one is vegan, with tofu and mushrooms.
What's the difference between tom kha and tom yum?
Tom kha is creamy with coconut milk and milder; tom yum is a clear, hot and sour broth without (or with very little) coconut milk.
Is tom kha soup vegan?
Not always: many versions use fish sauce and curry paste with shrimp. This recipe is vegan, using tofu, soy sauce and a vegan curry paste.
Can I use ginger instead of galangal?
Yes. Ginger is spicier and less citrusy than galangal, but it works well. This recipe uses lemongrass and curry paste for its main flavour.
