Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Tom Kha Gai Soup
with tofu, zucchini, red peppers, and mushrooms

Active: 30 min Total: 30 min
Tom Kha Gai a classic coconut-based Thai soup that gets its flavor from some of our favorite Asian aromatics. Don't worry if you've never cooked with them though - we have videos showing you how to easily prep all of them. You'll get a quick lesson and a delicious meal, all in one!
Smarts: We use 1 cup of coconut milk (based on 4 servings) tonight here and the other cup gets used in tomorrow night's dinner. #ReduceFoodWaste


Tom Kha Gai Soup with Tofu and Veggie Medley:
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb , cubed
  • Lemongrass - 3 stalks , mashed
  • Ginger - 1/2 inch , sliced thinly
  • Garlic - 3 cloves , minced
  • Mushrooms, brown or shiitake - 1/2 lb , sliced thinly
  • Red peppers - 1 , sliced thinly
  • Zucchini, large - 1 , sliced thinly
  • Tomatoes, small - 2 , sliced thinly
  • Oil, cooking - 1 Tbsp
  • Coconut milk - 1 cup
  • Broth, vegetable - 3 cups
  • Soy sauce, low-sodium - 1 1/2 Tbsp
  • Brown sugar - 1 tsp
  • Jalapenos (opt) - 1 , sliced thinly
  • Cilantro (opt) - 1/4 bunch , leaves torn off of stems
  • Limes - 1/2 , sliced into wedges
  • Hot sauce (opt) - to taste


  1. Tofu - If tofu is packaged in water, press out liquid first. Then slice into 1/2" / 1.25 cm cubes. (Can be done up 1 day ahead)
  2. Lemongrass / Ginger / Garlic / Mushrooms / Red Peppers - Prep as directed. (Can be done up to 3 days ahead)
  3. Zucchini / Tomatoes - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then aromatics - lemongrass, ginger, and garlic. Saute for ~1 minute, until very fragrant.
  2. Fold in mushrooms and saute for another 2 to 3 minutes until mushrooms start to get golden.
  3. Pour in coconut milk, vegetable broth, soy sauce (if you are okay using fish sauce, it does give the broth a deep flavor), brown sugar, and tofu. Cover and bring to a boil and then simmer uncovered for 4 to 6 minutes.
  4. While soup is cooking, slice jalapeños, pick off cilantro leaves, and slice limes into wedges.
  5. Add red peppers 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 enough.
  8. Divide soup into bowls and serve with jalapeños, cilantro, and lime wedges.



0 reviews