Thai Soup with Mushrooms and Tofu (Vegetarian)
This vegetarian take on classic Tom Kha soup is one of my favorite ways to showcase balance in Thai cooking. The heat of chile, creamy coconut milk, bright citrus, and deeply savory mushrooms create layers of flavor that feel both comforting and refined. Tofu absorbs the aromatic broth beautifully, turning simple ingredients into something truly satisfying. This is a bowl built on technique and thoughtful seasoning, where freshness and restraint bring bold flavors into perfect harmony.
Thai Soup with Mushrooms and Tofu (Vegetarian)
Tom Kha Tofu Recipe
Yield 8 cups
Ingredients
4 cups vegetable broth (or chicken broth if a non-vegetarian version is desired)
2 to 3-inch piece of galangal root (Thai ginger), cut into ¼ inch discs
6 Kaffir lime leaves, torn into quarter-size pieces
1 stalk Lemongrass, trimmed and cut into 2-inch lengths, and then cut in half lengthwise
Thai chile or ¼ seeded jalapeno chile pepper, thinly sliced (this is optional; these are hot)
12-ounce block extra firm tofu, drained, patted dry, and cut into ½ inch cubes
4 Melissa’s baby bell peppers, trimmed, seeded, and thinly sliced crosswise
1 cup thinly sliced shiitake or brown mushrooms
1 cup Enoki mushrooms (approx. 2 ounces), rinsed, patted dry, and separated into small clumps
2 tablespoons Fish Sauce (omit for vegan version)
1 can (13.5 ounce) coconut milk
Garnishes:
Lime wedges
Chopped cilantro
Thinly sliced green onion
Chili oil
Instructions
In a 3-to-4-quart pot, add broth, galangal, lime leaves, lemongrass, and chile peppers (if using). Bring to a boil; reduce to a simmer for 10 minutes to infuse flavors into the broth.
Just before serving, add tofu, bell pepper, mushrooms, fish sauce, and coconut milk.
Stir to combine and simmer for 3 minutes or just until vegetables are tender. Check seasoning and add additional fish sauce or salt if needed. (At this point, you can also discard the lemongrass, galangal, and lime leaf.)
Divide the soup between serving bowls. Garnish as desired. May be served with jasmine or black rice.
