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Tom Kha Coconut Soup

Thai lime leaves are a quintessential ingredient in Thai cooking. Enjoy them with this coconut-based soup flavoured with galangal. Special thanks to Preena Chauhan of Arvinda’s for the recipe! 



Yields4 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

SEASONED TOFU
 2 tsp oil
 1 cup extra-firm tofu, cubed
 2 tsp light soy sauce
 ¼ tsp chili flakes
COCONUT SOUP
 1 lemongrass stalk
 5 g piece of fresh ginger root OR galangal roota 1-inch piece of either is about 5g
 2 cups water
 400 ml coconut milk, canned400ml is a 14oz can
 1 cup vegetable stock
 ¼ tsp ARVINDA'S CURRY POWDER(add 3/4 tsp. for more intense flavour)
 6 ARVINDA’S LIME LEAVES
 3 Thai chili peppers, sliced lengthwise
 1.50 Tbsp light soy sauce
 1 Tbsp raw cane sugar OR palm sugar
 2 tsp fresh lime juice
 4 shitake OR cremini mushrooms, thinly sliced
 ¼ cup finely chopped fresh cilantro, to garnish
 ¼ cup finely chopped green onions, to garnish

SEASONED TOFU
1

In a medium non-stick skillet, heat the oil on medium-high and add the tofu. Add in the soy sauce and the chili flakes. Stir fry for a few minutes until the tofu is light golden brown on the edges. Set aside. 

 

COCONUT SOUP
2

Cut the lemongrass stalk into 3 to 4 pieces and slightly pound in a mortar and pestle to release its flavour. Wash ginger and thinly slice it into rounds.

3

In a large pot, combine the water, coconut milk, stock and Arvinda's Curry Powder. Heat it thoroughly but do not boil, on medium heat. Add the lemongrass, ginger, Arvinda's Lime Leaves, and the chilies. Reduce the heat to medium-low and simmer, stirring occasionally for 10 minutes.

4

Add the soy sauce, sugar, lime and stir to combine. Add the mushrooms and tofu and simmer for another 5 to 10 minutes.

5

Remove from heat and serve immediately. Garnish with cilantro and green onions.


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Ingredients

SEASONED TOFU
 2 tsp oil
 1 cup extra-firm tofu, cubed
 2 tsp light soy sauce
 ¼ tsp chili flakes
COCONUT SOUP
 1 lemongrass stalk
 5 g piece of fresh ginger root OR galangal roota 1-inch piece of either is about 5g
 2 cups water
 400 ml coconut milk, canned400ml is a 14oz can
 1 cup vegetable stock
 ¼ tsp ARVINDA'S CURRY POWDER(add 3/4 tsp. for more intense flavour)
 6 ARVINDA’S LIME LEAVES
 3 Thai chili peppers, sliced lengthwise
 1.50 Tbsp light soy sauce
 1 Tbsp raw cane sugar OR palm sugar
 2 tsp fresh lime juice
 4 shitake OR cremini mushrooms, thinly sliced
 ¼ cup finely chopped fresh cilantro, to garnish
 ¼ cup finely chopped green onions, to garnish

Directions

SEASONED TOFU
1

In a medium non-stick skillet, heat the oil on medium-high and add the tofu. Add in the soy sauce and the chili flakes. Stir fry for a few minutes until the tofu is light golden brown on the edges. Set aside. 

 

COCONUT SOUP
2

Cut the lemongrass stalk into 3 to 4 pieces and slightly pound in a mortar and pestle to release its flavour. Wash ginger and thinly slice it into rounds.

3

In a large pot, combine the water, coconut milk, stock and Arvinda's Curry Powder. Heat it thoroughly but do not boil, on medium heat. Add the lemongrass, ginger, Arvinda's Lime Leaves, and the chilies. Reduce the heat to medium-low and simmer, stirring occasionally for 10 minutes.

4

Add the soy sauce, sugar, lime and stir to combine. Add the mushrooms and tofu and simmer for another 5 to 10 minutes.

5

Remove from heat and serve immediately. Garnish with cilantro and green onions.

Notes

Tom Kha Coconut Soup
IngredientsDirections