Thai Coconut Soup with Tofu and Mushrooms
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
A simple, delicious vegetarian Tom Kha soup. The lemongrass isn't meant to be eaten because its too tough. The kaffir lime leaf may be eaten only if you use a young one and slice very thinly before adding it.
  • 1 can (1 ½ cups) unsweetened coconut milk
  • 2 tsp. grated fresh ginger
  • 1 fresh lemongrass stalk, peeled and halved (or 2 tsp. dried, or 1 tsp. lime zest)
  • 1 bruised fresh or dried kaffir lime leaf, (if young can be sliced very thinly(or ½ tsp. lime juice)
  • Two - three Thai basil leaves (optional)
  • 3 cups mild vegetable stock
  • ½ to 2 teaspoons Thai red curry paste, or Thai coconut curry paste, or curry powder (depending on hotness desired)
  • 1 package (12 – 14 oz) extra firm tofu (not silken)drained and cut into small cubes
  • 15 oz canned straw mushrooms, drained and rinsed, or half-cup sliced button mushrooms
  • 2 tsp. sugar or other tasteless sweetener
  • 2 Tablespoons light soy sauce (I use Bragg’s Amino Acids instead)
  • Salt to taste (opt.)
  • Fresh lime juice to taste (opt.)
  1. Combine lemongrass, ginger, kaffir leaf, Thai basil leaves, and coconut milk with broth in a large saucepan and bring to a boil.
  2. Reduce heat to medium-low and simmer for 5 – 10 minutes.
  3. Add the curry paste a half-teaspoon at a time, stirring well and tasting for desired hotness.
  4. Stir in the tofu, mushrooms, sugar, and soy sauce.
  5. Simmer for about 10 minutes more.
  6. Taste before adding additional optional salt.
  7. Serve as is or over hot rice.
  8. Offer fresh lime to squeeze on top as desired (it makes the flavors pop).
Recipe by Vegetariat at