Easy Tom Kha (Thai Coconut) Soup

Check your produce section for lemon grass paste, ginger paste and garlic paste. Actually, get all of the herb pastes while you are at it – they make cooking a breeze!  We keep the less frequently used pastes in the freezer, defrosting 5 minutes before using.

Servings: 4

Difficulty level: moderate


For soup:

  • 1 tablespoon extra-virgin olive oil
  • 1 stalk lemon grass bottom portion only chopped and minced (2T.)
  • 2 tablespoons minced fresh ginger
  • 1/2 small yellow onion, chopped
  • 1 tablespoon Thai red curry paste
  • 2 cloves garlic, minced
  • 6 cups vegetable stock
  • 8 oz white mushrooms, quartered
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar, or coconut sugar
  • 2 (14 oz.) cans full-fat coconut milk
  • 14 oz extra-firm tofu (optional)
  • ½ cup snow peas, cut into ½ inch pieces
  • 3-4 tablespoons lime juice

For serving:

  • 1/2 cup fresh chopped cilantro
  • 4 green onions, green parts sliced
  • Lime wedges


  1. In a large pot, heat olive oil over medium high heat. Add onion, lemon grass and ginger and sauté until fragrant, about 1 minute. Then add curry paste and garlic and cook, stirring for about 30 seconds.
  2. Whisk in 1 cup broth, scraping up any browned bits. Then add remaining broth, mushrooms, fish sauce and sugar and bring to a low boil. Reduce heat and simmer for 25 minutes.
  3. Stir in coconut milk, tofu, and peas and warm through, about 5 minutes.
  4. Add lime juice, taste and adjust seasonings as needed.
  5. Serve with lime wedges, top with cilantro and green onions and enjoy!