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

Active: 30 min Total: 30 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. 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)
  2. Lemongrass / Ginger / Garlic / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  3. Baby corn - Rinse and drain. Slice in half lengthwise (optional). (Can be done up to 3 days ahead)
  4. Zucchini / Tomatoes - Prep as directed.

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Make

  1. Heat a Dutch oven over medium-high heat. Add oil and then lemongrass, ginger, and garlic. Saute until fragrant, ~1 minute.
  2. Fold in mushrooms and saute for another 2 to 3 minutes until mushrooms start to turn golden.
  3. 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.
  4. While soup is cooking, slice jalapenos, pick off cilantro leaves, and slice limes into wedges.
  5. Add tofu and baby corn and simmer for 2 to 3 minutes.
  6. 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.
  7. Season with hot sauce and more soy sauce if it’s not savory / salty enough.
  8. Divide into bowls and serve with jalapenos, cilantro, and lime wedges.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (57)
Gluten-free (1)
Paleo (3)
Vegetarian (18)

47 reviews

I thought this was super balanced and great flavors. We happen to have company over and they liked it a lot too.

By: Shaylee
Posted: Apr 10, 2019
Diet: Original
0 Helpful

Used while can of coconut milk, carrots since I had those but no tomato. Needed more fish sauce. Came together quickly. I’d add more of the ginger, garlic, lemongrass (not the paste next time) and some chili sauce to spice it up. May try leftovers over rice noodles (and add lime, I forgot first time)

By: Christine
Posted: Apr 02, 2019
Diet: Gluten-free
0 Helpful

One of my favoritest CS recipes! Be sure to increase all the aromatics and season the chicken with a little salt and pepper

By: Michelle
Posted: Mar 23, 2019
Diet: Original
0 Helpful

Love this! I always add more broth.

By: Marin
Posted: Mar 22, 2019
Diet: Original
0 Helpful

We thought this was okay, but no one loved it.

By: Tara
Posted: Mar 22, 2019
Diet: Original
0 Helpful

Loved this. Used a whole can of coconut milk and split half soy and half fish sauce. It's also really good with a spoonful of chili sauce added to each bowl if you like spice!

By: Katherine
Posted: Mar 21, 2019
Diet: Vegetarian
0 Helpful