Spicy Thai Coconut Soup (Tom Kha) with Tofu

  • Author: Emily Weeks, RDN, LD
  • Total Time: 30 minutes
  • Yield: Serves 4 1x


Tom kha tofu, or Thai coconut tofu soup, is a spicy and sour hot soup made with coconut milk. The heat comes from chili-garlic sauce, and the sour from the lime juice. 



  • 2 tbsp virgin coconut oil
  • 1 medium yellow onion, small diced
  • 2 inch piece ginger root, minced
  • 2 cloves garlic, minced
  • 2 tbsp chili-garlic sauce
  • 32 fl oz (4 cups) vegetable broth
  • 2 (13.5 fl oz) cans coconut milk
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1 lb white mushrooms, sliced
  • 1 (12 oz) pkg extra firm tofu, drained and small diced (no need to press)
  • 1 lime
  • 1 small bunch green onions (scallions), sliced
  • 1 small bunch cilantro, minced


  1. Heat a large pot over medium heat. Once the pot is hot, add oil and swirl to coat the bottom.
  2. Add onion, ginger, garlic, and chili-garlic sauce to the pot. Cook, stirring frequently, until onion begins to soften, 3-4 minutes.
  3. Add broth, coconut milk, sugar, and salt to the pot. Bring to a boil over high heat, then reduce heat to a simmer.
  4. Add mushrooms and tofu to the pot and continue to simmer for 10 minutes.
  5. When the soup is done, juice lime into the pot and stir to combine.
  6. To serve, divide soup between bowls. Top with green onions and cilantro.

  • Category: vegan