The weather here in the Pacific Northwest has been grey, windy and incredibly wet. Luckily, we have not yet been hit with snow (knock on wood). This kind of soggy weather puts me in the soup making mood, as you can probably tell as this is my second soup recipe in a row! Instead of the creamy, pureed Roasted Rosemary Carrot Soup from two weeks ago, I’m whipping up a lighter, spicier soup with plenty of veggies.
Tom kai gai soup is a Thai dish, made with traditional ingredients such as lemongrass, fish sauce, ginger and coconut milk. The flavors are complex and comforting, perfect for a chilly winter day. Usually made with chicken, I used tofu to get my protein fix. I also added zucchini to add an extra serving of veggies. If you’re curious, the kids aren’t a fan of this soup. Too spicy for them!
What You’ll Need:
6 cups chicken broth (low sodium)
One 13.5 oz. can coconut milk
One 5″ piece of  fresh ginger, peeled and chopped
Three 6″ stalks of lemongrass, sliced open
2 tbs. fish sauce
1 tsp. sriracha sauce
2 tsp. red chili sauce
1 tbs. brown sugar
2 limes, quartered
Approx. 4 cups cremini mushrooms, quartered
1 medium sized zucchini, chopped
One 14 oz. Firm Tofu. cut into cubes
Green onion (for garnish)
Fresh cilantro (for garnish)
ONE: Add chicken broth, ginger pieces and lemongrass to a large sauce pot and bring to a boil. Reduce heat to a simmer for about 20 minutes to allow the flavors to combine.
TWO: Add fish sauce, brown sugar, sriracha sauce and red chili sauce. Squeeze the lime quarters into the pot, then add the skins. We want to get all that lime flavor! Allow to simmer for 10 minutes.
THREE: Add mushrooms, zucchini, and coconut milk. Stir gently to combine. Turn heat to medium low, cover and allow to cook for approximately 10 minutes, or until the zucchini has slightly softened. Uncover, and add tofu.
FOUR: When ladling the soup into bowls, avoid adding large pieces of lemongrass and ginger. You don’t want to chew on that =) Garnish with cilantro and green onion to your hearts content. Personally, I like a lot of both. If you like things extra spicy, add more sriracha sauce. Enjoy!
What is your favorite kind of soup on a cold day? I’m always looking for new recipes! It’s my favorite dish this time of year =)
I love soap! Thank you for sharing!!!!
Hi Cyndi!
You are so very welcome! Glad you like it. 🙂
-Kelsey with Bramble Berry
I take it this is a ‘hot process’ recipe? 😉
Hi A.C.!
Haha, it definitely is! 🙂
-Kelsey with Bramble Berry
Looks beautiful! And reasonable to prepare. This is one of my favorite soups, so I’m happy to try a recipe for it at home. Thanks and happy holidays!
Hi Robert!
So happy you like it! It’s nice and easy to make. Happy holidays to you as well. 🙂
-Kelsey with Bramble Berry
I love all Thai soups for their marvelous blends of flavours. I like to make Tom kai with red curry paste for the heat which is what mt Thai cookbook suggests.
One of my favourites which I have a hard time recreating well is my mom’s hot and sour soup. When I was younger, she made me the sour soup before adding in the hot. 😉
Hi Monica!
I love Thai food too! There are so many nice complex flavors. Your version with red curry paste sounds delicious. 🙂
-Kelsey with Bramble Berry
Normally we put chicken and mushrooms. also kaffir lime leaves. Zucchini, pumpkin and tofu sounds great since I don’t like chicken.
Thank you.
Hi Wilawan!
You’re so welcome, I’m glad you like the recipe! 🙂
-Kelsey with Bramble Berry
Vego Tom Kha is one of my favourite soups and it’s pretty easy to make isn’t it? Try adding some diced pumpin…the pumpkin contrasts beautifully with the hot/salty/sour of the broth & creaminess of the coconut milk. Making myself hungry here!
Hi Lisa!
It is totally easy to make, I love it! Also, adding pumpkin sounds so delicious. Perfect for fall and winter. 🙂
-Kelsey with Bramble Berry
This is actually my favorite soup too. I make it with chicken though and no extra veggies and I serve it over jasmine rice. Yummy!! I use Americas Test Kitchen recipe.
I don’t add Sriracha though, but a bit of cayenne if I want it spicy.
I also make basically the same thing, but much thicker, and I add some carrots, onion and whatever other veggies I want, and call that Coconut Chicken Curry. Serve over rice too.
Lately, I’ve been making a version of Italian escarole soup. It’s inspired by my neighbor’s grandma’s recipe.
It’s got Italian sausage (1 lb), tomatoes (1 can diced), beans (1 can cannelloni or pinto), kale (1/2 a bunch chopped small), green onions (3-4 chopped), chicken broth, seasoning (salt, pepper, garlic, Italian seasoning). And I thicken it with some semolina. It’s really, really good. Serve with bread for dipping if desired.
Hi Martina!
Thank you so much for sharing that recipe! It sounds yummy. 🙂
-Kelsey with Bramble Berry