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

Name: Tom Kha Gai Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Tofu, extra-firm (vacuum-packed preferable), cubed; 3 stalks Lemongrass, mashed; 1/2 inch Ginger, sliced thinly; 3 cloves Garlic, minced; 1/2 lb Mushrooms, brown or shiitake, sliced thinly; 1 Red peppers, sliced thinly; 1 Zucchini, large, sliced thinly; 2 Tomatoes, small, sliced thinly; 1 Tbsp Oil, cooking; 1 cup Coconut milk; 3 cups Broth, vegetable; 1 1/2 Tbsp Soy sauce, low-sodium; 1 tsp Brown sugar; 1 Jalapenos (opt), sliced thinly; 1/4 bunch Cilantro (opt), leaves torn off of stems; 1/2 Limes, sliced into wedges; to taste Hot sauce (opt)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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

Proteins

Tofu

Cuisines

Asian - Thai

Ingredients

Metric

Servings:

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

Prep

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)
Lemongrass / Ginger / Garlic / Mushrooms / Red Peppers - Prep as directed. (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 cooking oil and then aromatics - lemongrass, ginger, and garlic. Saute for ~1 minute, until very fragrant.
Fold in mushrooms and saute for another 2 to 3 minutes until mushrooms start to get golden.
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.
While soup is cooking, slice jalapeños, pick off cilantro leaves, and slice limes into wedges.
Add red peppers 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 enough.
Divide soup into bowls and serve with jalapeños, cilantro, and lime wedges.

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