Vegetarian Tom Kha Soup

A vegetarian version of the popular Thai Tom Kha Soup, a creamy and aromatic coconut milk soup with tofu and mushrooms.

Similar to Tom Yum, Tom Kha has the addition of creamy coconut milk. Traditionally this soup is made with chicken, Tom Kha Gai, but I wanted to try a tofu version.

Ingredients for Tom Kha Soup

Galangal Root ('kha'), Lemongrass, Makrut Lime Leaves, Tofu, Bell Pepper, Mushrooms, Coconut Milk, Limes, Thai Chili or Chili Oil, Green Onions, and Cilantro.

In most restaurants here in the states, you’ll find Tom Kha with chili oil. It gives the soup a bright orange color that looks more appetizing.

Tom Kha Tofu is best served hot and right after making it. In Thailand, Tom Kha is served as a main meal with a side of Jasmine rice.

If you plan on having leftovers, then don’t add the lime juice, green onion, or cilantro. These can be added when you reheat the soup. I recommend storing leftovers for no more than 3 days.

Try my recipe for Coconut Chicken Soup

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