Tom Kha Soup
with tofu / baby corn / zucchini / mushrooms

Name: Tom Kha Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 16 oz Tofu, extra-firm, 1/2” / 1.3 cm cubes (vacuum-packed preferable); 3 stalks Lemongrass, mashed; 1/2 inch Ginger, fresh, thinly sliced; 3 cloves Garlic, chopped; 8 oz Mushrooms, any brown, thinly sliced (look for pre-sliced to save time); 1 can Baby corn (15 oz / 397 g), drained and rinsed; 8 oz Zucchini, thinly sliced; 1 Tomatoes, medium, thinly sliced; 1 Tbsp Oil, cooking; 1 cup Coconut milk; 3 cups Stock, any type; 1 1/2 Tbsp Soy sauce, low-sodium; 1 tsp Brown sugar; 1 Jalapenos (opt), thinly sliced; 1/4 bunch Cilantro, leaves torn; 1/2 Limes, wedges; to taste Hot sauce (opt)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This coconut-based Thai soup has become one of our community's favorites since it was first introduced in March 2015. It's sweet, savory, and tangy all at the same time.
Smarts: We packed this soup with lots of veggies - feel free to swap in and out whatever you love best.

Ingredients

Metric

Servings:

Tom Kha Soup:

Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm cubes (vacuum-packed preferable)
Lemongrass - 3 stalks , mashed
Ginger, fresh - 1/2 inch , thinly sliced
Garlic - 3 cloves , chopped
Mushrooms, any brown - 8 oz , thinly sliced (look for pre-sliced to save time)
Baby corn (15 oz / 397 g) - 1 can , drained and rinsed
Zucchini - 8 oz , thinly sliced
Tomatoes, medium - 1 , thinly sliced
Oil, cooking - 1 Tbsp
Coconut milk - 1 cup
Stock, any type - 3 cups
Soy sauce, low-sodium - 1 1/2 Tbsp
Brown sugar - 1 tsp
Jalapenos (opt) - 1 , thinly sliced
Cilantro - 1/4 bunch , leaves torn
Limes - 1/2 , wedges
Hot sauce (opt) - to taste

Prep

Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
Lemongrass / Ginger / Garlic / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
Baby corn - Rinse and drain. Slice in half lengthwise (optional). (Can be done up to 3 days ahead)
Zucchini / Tomatoes - Prep as directed.

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Make

Heat a Dutch oven over medium-high heat. Add oil and then lemongrass, ginger, and garlic. Saute until fragrant, ~1 minute.
Fold in mushrooms and saute for another 2 to 3 minutes until mushrooms start to turn golden.
Pour in coconut milk, stock, soy sauce (if you are okay using fish sauce instead, it does give the broth a deep flavor), and brown sugar. Cover and bring to a boil and then simmer uncovered for 4 to 6 minutes.
While soup is cooking, slice jalapenos, pick off cilantro leaves, and slice limes into wedges.
Add tofu and baby corn and simmer for 2 to 3 minutes.
Next fold in zucchini and tomatoes. If you sliced zucchini super thin, the residual heat will cook the zucchini and you can just turn off the heat. Otherwise, simmer for another 2 to 3 minutes to cook the zucchini.
Season with hot sauce and more soy sauce if it’s not savory / salty enough.
Divide into bowls and serve with jalapenos, cilantro, and lime wedges.

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