Tom Kha Tofu

Tofu and veggies fill out a traditional Thai soup for a nutritionally balanced meal

Cuisine: Thai

Main Ingredient: Tofu

Category: Soup and Stew

Difficulty: 1/10

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Tom Kha Tofu

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1 14-oz. canlight coconut milk
3 cupslow-sodium vegetable broth
2 stalkslemongrass; smashed and cut into 3-inch pieces, or zest of 1 lemon
12 inch piecefresh ginger; thinly sliced
1 1/2 cupsbroccoli florets
1 mediumzucchini; cut into discs (1 cup)
1/2red bell pepper; thinly sliced (1/2 cup)
2 tbs.low-sodium soy sauce or tamari
1 tbs.dark brown sugar
1 tbs.mirin; optional
6fresh kaffir lime leaves; or zest of 1 lime
8 oz.baked tofu; cubed


11. Bring vegetable broth and coconut milk to a boil in saucepan over medium heat. Add lemongrass and ginger, reduce heat to medium, and simmer 10 minutes.
2 2. Strain broth through mesh strainer into bowl. Discard lemongrass and ginger, and return liquid to saucepan.
3 3. Add broccoli, zucchini, bell pepper, soy sauce, brown sugar, mirin, and lime leaves to broth. Bring to a simmer, and cook 10 minutes.
4 4. Remove lime leaves, and add tofu to soup. Cook 2 to 3 minutes more, or until tofu is heated through.
Gluten Free Vegan Vegetarian
  • Tom Kha Tofu

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