Tom Kha, Thai Coconut Milk Soup

Tom Kha, Thai Coconut Milk Soup
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 232.1
  • Total Fat: 19.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,356.0 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 7.8 g

View full nutritional breakdown of Tom Kha, Thai Coconut Milk Soup calories by ingredient
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Adapted from "Vegan Fire and Spice" by Robin Robertson. Adapted from "Vegan Fire and Spice" by Robin Robertson.
Number of Servings: 5


    4 cups vegetable or chicken broth
    2 cups water
    2 cloves garlic, crushed
    3 dried Thai or other hot chiles, split lengthwise
    1 (2-inch) piece fresh ginger, peeled and thinly sliced
    1 (2-inch) piece lemongrass, white part only, crushed, or zest of 1 lemon
    2 teaspoons light brown sugar
    1 (13.5 ounce) can coconut milk
    2 cups sliced mushrooms
    1/4 red bell pepper, cut into slivers
    8 ounces extra firm tofu, cut into 1/2-inch dice
    2 tablespoons fish sauce or soy sauce for vegan
    2 tablespoons lime juice
    Salt and freshly ground black pepper
    Bean sprouts for garnish
    Chopped fresh cilantro for garnish
    Chili Garlic Sauce for garnish


In a saucepan, combine the broth, water, 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: 5

Recipe submitted by SparkPeople user NEEDSTOLOSE2.

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Member Ratings For This Recipe

  • This sounds (& looks) similar to what I got at a local Thai place, though mine didn't have mushrooms or peppers :( - 1/28/18

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