Tom Kha, Thai Coconut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups vegetable broth2 cloves garlic, crushed3 dried Thai or other hot chiles, split lengthwise1 (2-inch) piece fresh ginger, peeled and thinly sliced1 (2-inch) piece lemongrass, white part only, crushed, or zest of 1 lemon2 teaspoons light brown sugar2 (13.5 ounces) cans coconut milk2 cups sliced mushrooms1/4 red bell pepper, cut into slivers8 ounces extra firm tofu, cut into 1/2-inch dice2 tablespoons fish sauce or soy sauce for vegan2 tablespoons lime juiceSalt and freshly ground black pepper1/4 cup chopped fresh cilantro
In a saucepan, combine the broth, garlic, chiles, ginger and lemongrass (or zest of 1 lemon) and bring to a boil. Reduce heat to medium and simmer for 15 minutes to allow flavors to blend.
Strain the mixture through a fine sieve into a bowl. Discard the solids and return the liquid to the saucepan. Stir in the sugar, coconut milk, mushrooms, bell pepper, tofu and fish sauce (or soy sauce for vegan).
Simmer 15 minutes, and add the lime juice and season to taste with salt and pepper. Ladle the soup into bowls and garnish with cilantro.
Number of Servings: 4
Strain the mixture through a fine sieve into a bowl. Discard the solids and return the liquid to the saucepan. Stir in the sugar, coconut milk, mushrooms, bell pepper, tofu and fish sauce (or soy sauce for vegan).
Simmer 15 minutes, and add the lime juice and season to taste with salt and pepper. Ladle the soup into bowls and garnish with cilantro.
Number of Servings: 4
Nutritional Info Amount Per Serving
- Calories: 470.5
- Total Fat: 44.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,706.9 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 1.0 g
- Protein: 11.6 g
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