Tom Kha Style Coconut Mushroom Soup

• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 8 ounces mushrooms, sliced (such as cremini or shiitake)
• 2 stalks lemongrass, tender inner parts only, finely chopped
• 2 kaffir lime leaves, torn (or 1 teaspoon dried)
• 2 cups vegetable broth
• 1 can (13.5 ounces) unsweetened coconut milk
• 2 tablespoons fish sauce (or substitute soy sauce for vegan option)
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper
• Fresh cilantro leaves, for garnish

Steps

1. 1 Heat oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. 2 Add mushrooms, lemongrass, and kaffir lime leaves. Cook for 3 minutes.
3. 3 Pour in vegetable broth and coconut milk, stirring to combine.
4. 4 Bring to a gentle simmer and cook for 10 minutes to allow flavors to meld.
5. 5 Stir in fish sauce, lime juice, sugar, and white pepper. Adjust seasoning to taste.
6. 6 Remove from heat and ladle into bowls. Garnish with fresh cilantro leaves.

Equipment

• Large pot
• Cutting board and knife
• Measuring cups and spoons

Variations

• Add shrimp or chicken for a heartier version.
• Include diced bell peppers for added color and texture.

Substitutions

• Substitute oyster mushrooms for a richer flavor.
• Use coconut aminos instead of fish sauce for a gluten-free vegan option.

Pairings

• Steamed jasmine rice
• Fresh spring rolls

Nutrition

Tips

• For a more authentic flavor, use fresh lemongrass and kaffir lime leaves if available.
• If you can't find kaffir lime leaves, omit them or use lime zest as a substitute.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of jasmine rice.
• Pair with crusty bread for dipping.

FAQ