Thai Coconut Soup

by Sara on June 4, 2010

Tom Kha Gai (Coconut Soup) is one of my favorite things to order at a Thai restaurant. So it’s fitting that this is one of my all-time favorite soups to make at home! I’ve even been told that it’s better than the restaurant version! AND, it all comes together in less than 20 minutes!


Recipe is adapted from Cooking Light Fresh Food Fast. I’ve made quite a few modifications.


1 pound extra-firm tofu OR shrimp OR chicken (sometimes I use less)

1 T. salt-free Thai seasoning (such as Frontier, Spice Hunter etc)

1 cup chopped red or yellow bell pepper (or combination of the two)

1/2 cup sliced mushrooms (white button, baby portobello etc)

2 1/2 cups chicken broth OR vegetable broth

1 T. fish sauce (you can omit this if you want to keep the recipe vegetarian, however it adds quite a bit of flavor)

1 (13.5 oz) can light coconut milk

2 t. lime juice (add more or less depending on your taste)

Chopped fresh cilantro, if desired


1. Sprinkle tofu (or other protein) with Thai seasoning, making sure to coat all sides. Heat a large pot over medium-high heat; coat very well with cooking spray (you can also add a bit of vegetable oil). Add tofu to the pan and saute until slightly brown. (If you are using shrimp or chicken, make sure it is cooked through).

2. Add more cooking spray to the pan and saute the bell pepper for 2 minutes. Add mushrooms, broth and fish sauce to the bell pepper; bring to a boil. Reduce heat and simmer for 5 minutes. 

3. Stir in coconut milk and tofu. Cook for 2 minutes, or until hot. Remove from heat and stir in lime juice. Stir in cilantro, if desired.

Approximate nutrition:

Calories: 185; Fat: 6 grams; Protein: 18 grams; Carbohydrates: 13 grams

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