2LimesI prefer to squeeze half a lime into each individual bowl before serving.
Chopped Cilantro and Sliced Green OnionsFor Garnish
Chili OilFor spice and color. Can be added to each individual bowl before serving.
Instructions
Add water (or vegetable broth), lemongrass, lime leaves, galangal, and chili peppers (if using) to a large soup pot. Bring to boil then simmer for 10 minutes to allow the aromatics to season the broth.
Add cubed tofu, mushrooms, bell pepper, and coconut milk. Stir slowly to combine. Taste and see if additional salt or fish sauce is needed. Keep in mind you won't have the sour component yet. Simmer for 3 minutes to soften vegetables.
To serve, squeeze half a lime into each bowl. Add chili oil if desired and ladle soup into each bowl. Garnish with chopped cilantro and green onions. Serve as is or with a side of Jasmine Rice.
Video
Notes
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.Also, the Galangal, lime leaves, and lemongrass are not meant to be eaten. They are just to flavor the soup. You can remove them prior to serving into bowls.Tom Kha GaiTom Yum Goong
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Keyword Thai Coconut Milk Soup, Tom Kha Tofu, Vegetarian Tom Kha Soup