Ingredients for Tom Ka With Tofu Or Tom Yam Soup
- 2 tablespoons fish sauce
- 1 can (13.5 ounce) coconut milk
- 4 cups chicken stock
- Water
- 2 stalks lemongrass, sliced
- Kaffir Lime Leaf
- Lime, Juice Of
- 2 cloves garlic, minced
- 8 ounces silken tofu
- 8 ounces shrimp
- 1/2 cup dried shiitake mushrooms
- Red Chili Paste
- 1 tablespoon fresh gingerroot, minced
- 1/4 cup fresh cilantro, chopped
- Thai Basil
- 1 tablespoon brown sugar
- 1 to 2 teaspoons red pepper flakes
- 1 fresh red chili, sliced
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How to Make Tom Ka With Tofu Or Tom Yam Soup
- Prepare all ingredients: Mince garlic and ginger, thinly slice lemongrass (or zest lime if substituting), and chop mushrooms.
- In a medium pot or Dutch oven, combine chicken stock (4 cups), coconut milk (1 can, 13.5 oz for Tom Kha, omit for Tom Yum), fish sauce (2 tablespoons), brown sugar (1 tablespoon), and red pepper flakes (1-2 teaspoons, adjust to taste).
- Add minced garlic (2 cloves), minced ginger (1 tablespoon), sliced lemongrass (2 stalks, or 1 tablespoon lime zest), and chopped shiitake mushrooms (1/2 cup, dried or 1 cup fresh).
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, allowing the flavors to meld.
- Add shrimp or tofu (8 oz) and lime juice (2 tablespoons) to the soup. Simmer for another 2-3 minutes until shrimp is cooked through or tofu is heated.
- Taste and adjust seasoning as needed. Add more fish sauce for saltiness, lime juice for sourness, or sugar for sweetness.
- Garnish with fresh cilantro, lime wedges, and sliced chilies (optional), and serve hot.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
24g
Fat
48g
Carbs
3g
