Thai Coconut Mushroom Soup
A light and fragrant Thai-style coconut soup (Tom Kha) infused with red curry paste, lemongrass, lime juice, and fresh mushrooms.
Ingredients
2 servings- 3 cupsVegetable broth
- 1 can (14 oz)Lite coconut milk
- 1 cupMushrooms, sliced
- 1.5 tbspRed curry paste
- 1 tspLemongrass paste
- 2 tbspFresh lime juice
- 1/2 blockTofu, cubed (optional)
- for garnishFresh cilantro
Instructions
Step 1
In a medium pot, whisk together the red curry paste and lemongrass paste with a splash of broth over medium heat until fragrant, about 1 minute.
Step 2
Pour in the rest of the vegetable broth and the lite coconut milk. Bring to a simmer.
Step 3
Add sliced mushrooms and cubed tofu. Cook for 5 minutes until the mushrooms are tender.
Step 4
Remove from heat. Stir in the fresh lime juice.
Step 5
Ladle into bowls and garnish with fresh cilantro.
Chef's Tips & Notes
Pro Tips
- •Lemongrass paste is found in the herb section of most grocery stores and is much easier to use than fresh lemongrass.
- •Add chicken breast slices instead of tofu if you prefer meat.
- •Lime juice should always be added after cooking to maintain its bright flavor.
Storage
Store in the refrigerator for up to 3 days.
Freezing
Coconut-based soups can separate when frozen; fresh eating is recommended.
Meal Prep
Cook the base broth ahead. Add fresh herbs and lime juice when reheating.
Nutrition Facts
Per serving (2 servings total)
