If there’s one dish that feels like a warm hug in a bowl, it’s Tom Kha Soup. This Thai classic is a coconut-based soup with layers of flavor: creamy, citrusy, herbaceous, and just the right amount of spice. Traditionally made with chicken (Tom Kha Gai), we’re giving it a delicious vegetarian twist here by using tofu as the star protein.
Now, tofu in this soup isn’t just a placeholder for chicken-it actually soaks up all that coconut broth goodness while giving the dish a satisfying bite. What I love about this recipe is how it’s both refreshing and comforting at the same time. The fresh lemongrass and lime brighten things up, while the coconut milk makes it luxuriously smooth.
So whether you’re already a fan of Thai flavors or you’re just dipping your spoon into them for the first time, this recipe is approachable, customizable, and downright delicious.
Tom Kha Soup Tofu Recipe
This version keeps all the classic Tom Kha soul-aromatic galangal, fragrant kaffir lime leaves, and lemongrass-while swapping chicken for tofu. It’s a vegetarian-friendly, deeply flavorful, and wholesome soup that can be served as a starter or even as a main dish with a bowl of jasmine rice on the side.
Ingredients Needed
Here’s your shopping list, broken down for clarity. Don’t worry-I’ll explain substitutions later for any harder-to-find items.
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Tofu & Base
- 14 oz (1 block) firm or extra-firm tofu, cubed
- 1 tbsp neutral oil (like canola or vegetable)
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Broth
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 2-3 stalks lemongrass, trimmed and bruised
- 4-5 slices galangal (or substitute ginger if unavailable)
- 3-4 kaffir lime leaves, torn into pieces
- 2 small Thai bird’s eye chilies, lightly crushed (optional for heat)
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Vegetables
- 1 cup mushrooms (shiitake, oyster, or button), sliced
- ½ small onion, thinly sliced
- ½ cup cherry tomatoes, halved
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Seasoning
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp vegan fish sauce (optional, adds depth)
- 1-2 tbsp fresh lime juice (to taste)
- 1 tsp sugar or palm sugar (balances flavors)
- Salt to taste
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Garnish
- Fresh cilantro leaves
- Extra lime wedges
- Sliced red chili (for garnish, optional)
Cooking Instructions
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Prepare The Tofu
- Drain and press tofu to remove excess water.
- Cut into cubes and pan-fry in a little neutral oil until golden on all sides. Set aside.
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Build The Broth
- In a pot, combine vegetable broth, lemongrass, galangal, lime leaves, and chilies.
- Simmer gently for about 10 minutes to let the aromatics infuse.
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Add Coconut Milk & Vegetables
- Stir in coconut milk, mushrooms, and onion.
- Let simmer another 5-7 minutes until mushrooms are tender.
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Season The Soup
- Add soy sauce, vegan fish sauce (if using), sugar, and lime juice.
- Taste and adjust seasoning-more lime for brightness, soy sauce for saltiness, or sugar for balance.
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Add The Tofu & Tomatoes
- Gently stir in the pan-fried tofu and cherry tomatoes.
- Cook just long enough to warm through (2-3 minutes).
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Serve
- Remove lemongrass stalks, galangal slices, and lime leaves before serving.
- Ladle into bowls, garnish with cilantro and chili slices, and serve with lime wedges.
Ingredient Insights
Let’s break down the stars of this recipe because every ingredient tells part of the story:
- Lemongrass – Brings a lemony, slightly floral fragrance that sets the foundation of Thai soups.
- Galangal – Earthier and sharper than ginger; it gives Tom Kha its distinctive flavor.
- Kaffir Lime Leaves – Adds that unmistakable citrusy zing that can’t quite be replicated.
- Coconut Milk – The creamy backbone of the soup. Always go for full-fat for best flavor and texture.
- Tofu – Acts like a sponge for all the bold flavors; frying first keeps it from crumbling in the broth.
- Thai Chilies – Tiny but mighty. They don’t just add heat-they lend a fruity sharpness too.
Expert Tips
- Balance is key: Thai cuisine is all about the harmony of sour, sweet, salty, and spicy. Keep tasting as you cook.
- Press your tofu: Even just 15 minutes of pressing helps it hold shape and soak up more flavor.
- Don’t boil coconut milk: A gentle simmer keeps it from curdling.
- Adjust the heat level: Use fewer chilies if you want a milder version, or leave them whole instead of bruising.
- Make it ahead: The soup actually tastes better after a day in the fridge when the flavors have had time to meld.
Recipe Variations
Want to play around with this dish? Try these ideas:
- Protein swaps: Replace tofu with tempeh, seitan, or even chickpeas.
- More veggies: Add bok choy, zucchini, spinach, or baby corn for extra color and nutrition.
- Noodle version: Drop in some rice noodles to make it a heartier, one-bowl meal.
- Spicy kick: Add a spoonful of Thai chili paste (nam prik pao) for smoky heat.
- Fusion twist: Use roasted sweet potatoes or pumpkin for a creamy, slightly sweet depth.
Final Words
This Tom Kha Soup with Tofu is one of those recipes that feels both special and doable. You don’t need a restaurant kitchen to pull it off-just a few key ingredients and a willingness to taste and adjust as you go. Once you make it at home, you’ll realize why it’s one of Thailand’s most beloved comfort foods.
FAQs
What Is Tom Kha Soup?
Tom Kha is a traditional Thai soup characterized by its creamy coconut milk base, infused with aromatic ingredients such as galangal, lemongrass, kaffir lime leaves, and often balanced with lime juice, fish sauce, and chili. In this variation, tofu replaces meat or seafood for a vegetarian or vegan-friendly version.
Can I Make Tom Kha Soup With Tofu Instead Of Chicken?
Yes, tofu can be used as a substitute for chicken in Tom Kha soup. Firm or extra-firm tofu is recommended because it maintains its shape during cooking and absorbs the flavors of the broth well.
Do I Need To Fry The Tofu Before Adding It To The Soup?
Frying or pan-searing the tofu is optional. While raw tofu can be added directly to the soup, lightly pan-frying it first adds a firmer texture and enhances its ability to absorb the soup’s flavors.
What Are The Key Ingredients For Tom Kha Soup With Tofu?
Key ingredients include firm tofu, coconut milk, vegetable broth, galangal, lemongrass, kaffir lime leaves, Thai chilies, mushrooms, lime juice, soy sauce or tamari, and optional fresh cilantro for garnish.
Can I Make This Soup Vegan Or Vegetarian?
Yes. To make the soup vegan, substitute fish sauce with soy sauce or tamari and ensure that any broth used is vegetable-based. Tofu is naturally vegetarian and vegan-friendly.
How Long Does It Take To Cook Tom Kha Soup With Tofu?
The total cooking time is typically 20-30 minutes. This includes simmering the aromatics in the broth, adding coconut milk, tofu, and vegetables, and allowing the flavors to meld together.
Can I Prepare Tom Kha Soup In Advance?
Yes, Tom Kha soup can be made a day in advance. However, it is best to store the soup without the tofu if possible, adding it fresh when reheating, as tofu can change texture when stored for a long period.
What Vegetables Go Well With Tofu In Tom Kha Soup?
Common additions include mushrooms, cherry tomatoes, bell peppers, carrots, and baby corn. These vegetables complement the creamy coconut broth and tofu without overpowering the flavors.
How Spicy Is Tom Kha Soup Traditionally?
Traditional Tom Kha soup is mildly spicy, with a balance of creamy, sour, and salty flavors. The heat comes from Thai chilies, which can be adjusted according to personal preference.
How Should I Serve Tom Kha Soup With Tofu?
Tom Kha soup is best served hot, garnished with fresh cilantro and a wedge of lime on the side. It pairs well with steamed jasmine rice or can be enjoyed on its own as a light, flavorful meal.