Monday, October 18, 2010

coconut soup recipe

A vegetarian version of Tom Kha Gai - Thai coconut soup. I have made this twice, it's delicious and even better the next day. This time I doubled the recipe and I like it over rice noodles. I used one can of regular coconut milk and one can of lite, so it only has half a million calories.

A friend reminded me that kaffir lime leaves are traditional, so substitute those for the lime juice if you can find them. Oh - and I found out the hard way that if you get jalapeno juice in your eye a milk poultice works.


* olive oil
* 3 cloves garlic, minced
* 1/2 red onion, sliced
* 1 red pepper, sliced
* 1 cup mushrooms (any type), sliced
* 2 small red chili peppers, minced, or 1 jalapeno pepper
* 5-6 thick slices galangal or ginger
* 6 inch piece of lemongrass, minced and ground in mortar and pestle
* 1 1/2 cups vegetable broth
* 1 12 ounce can coconut milk
* juice from 1/2 lime
* 1 16 ounce package tofu, chopped into 1-inch cubes
* 2 tbsp chopped fresh cilantro

In a large soup or stockpot, saute the first seven ingredients in oil for a few minutes until lightly cooked. Reduce heat to low and add the vegetable broth, coconut and remaining ingredients, except for cilantro. Allow to simmer over low heat for at least 15 minutes. Stir in fresh cilantro just before serving.


  1. YUM!

    I have several versions of the same soup that I make quite often! Due to the heat of summer though, I haven't in several months, and you just got me really looking forward to the cold months coming up ;o0

    I, too, try to watch the calories, and have found that a 3.5:1 ratio of broth:coconut milk seems to still taste delightful. I only use the lite version, I can't tell the difference unless tasting a spoonful of each ;o)

  2. Hi, Eve! Thank you for the tips, I am going to try it your way next time so I don't feel so guilty about scarfing it down in two days.

  3. Thanks for the recipe. We adore this soup and I have made it in the past using a mix from the Asian market. Now I can make it without all that pesky sodium.

  4. I'm in love. Not only am I Vegetarian, but this is my all-time favorite Thai dish. I know what I'll be eating tomorrow ^.^