Spicy Tom Kha Soup (Vegan & Omni Options!)
PIN FOR
LATER
Have you ever eaten something that made you feel really good? I notice this immediately after drinking beet juice: Super(wo)man energy. Or that first sip of mint tea: wakes you right up. This soup could fall into the category of “feel good food”, too.
It’s got to be the addition of ginger and creamy coconut milk. Every time I eat ginger, it hits me right in the gut and feels so soothing. Coconut milk, likewise, feels so rich going down but never leaves you feeling like you need a nap.
So What is
Tom Kha Soup?
Tom kha means Thai coconut soup. A common variation is Tom Kha Gai, or Thai coconut soup with chicken. What makes Tom Kha soup so special is the blend of aromatics used to achieve a well-rounded and complex flavor. It’s savory, it’s creamy, it has hints of tanginess and sweetness—and in my version, it has just a little heat rounding out all those beautiful flavors.
A DISCLAIMER
My recipe standards have always been giving you simple processes and pantry-friendly ingredients. This recipe breaks both of those rules—but I would still make it every week for a month. It’s that good! If you are an “easy over everything” cook, this may not be the recipe for you. But if you want to make a restaurant-caliber lunch that you’ll look forward to eating, read on!
Aromatics VS
Ingredients
This soup’s prepared a little differently than most of the other soups on What’s for Meal Prep. To make the base, we’re going to add a few ingredients into the pot but only to draw the flavor out of them (aromatics). Those ingredients are:
Ginger (or galangal if you can find it)
Lemongrass
Onion
Red curry paste
Garlic
Here’s distinction with aromatics: We will end up pulling the pieces of ginger, lemongrass, onion, and garlic out of the pot after a slow simmer pulls the flavor out. It might feel a little different, but it’s well worth the process.
Slow Simmered is Key
Most of my soup recipes can be autopiloted in your slow cooker or the Instant Pot. But we’re throwing it back to stovetop for this one, on purpose.
Yes, it’s going to take some extra time and little extra prep work, but I promise this soup is worth it. The simmering process is what unveils all the dynamic Thai flavors. We want to get the most of those beautiful aromatics like lemongrass and ginger. The red curry paste contains coriander, peppercorns, Kaffir lime leaves, lemongrass, galangal, cilantro, shallot, and fresh chiles. By sauteing the paste in a hot pan, you’ll break down those complex flavors, imparting them into the finished product.
What’s Inside This
Tom Kha Soup
Load that stockpot up with some veggies and rice as you would with curry. In my version of spicy tom kha soup, I chose to use bell pepper chunks, red potatoes, tofu cubes, and RightRice. RightRice is a new product I picked up from Smiths, from the same company that makes Pop Chips! Full disclosure: It’s a little expensive. But the innovation here blows my mind:
It’s rice made of of vegetables (!!!) lentil and chickpea flour to be exact. RightRice has a major advantage over regular ol’ rice if we’re looking at fiber (5g per serving!) and protein (10g per serving!) I’ve tried this Tom Kha soup with both the original flavor and the Thai curry flavor. Both taste wonderful!
Note: RightRice will up the protein and fiber in here, but it’s not a requirement.
Jasmine, basmati, or brown rice will work just fine.
Try it Vegan!
I will give you two variations of this soup: one using chicken and the other using tofu. Personally, I prefer it vegan! Naturally, I think tofu plays well in Thai cuisine, and it’s a fun switch up. The soup tastes just as savory and feels just as filling with plant-based protein. So, if you’re interested in doing more plant-based meal prep in 2020 or maybe a meatless meal during the week, this Tom Kha soup fits the bill in the best way.
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If you love this Spicy Tom Kha soup as much as I do, let me know! Tag @whatsformealprep in your recipe photos or send me a message and let me know how it went!
macros
Calculated if the batch yields six bowls
spicy vegan
tom kha soup
(OMNI OPTIONS)
Yields 6 Bowls
Ingredients
SOUP BASE + AROMATICS
1 tsp coconut oil
1 2-inch piece of ginger, cut into slices
2 lemongrass stalks (see notes)
3-4 cloves garlic, smashed
½ onion, rough chopped
2 tsp red curry paste
4 cups vegetable broth*
SOUP ADDITIONS
2 bell peppers, cut into bite-size pieces
4 red potatoes, cut into bite-size pieces
1 block extra firm tofu* cubed, (see notes)
1 cup cooked rice or prepared RightRice
ADD THESE LAST
1 13-ounce can coconut milk (I like Choakoh brand!)
2 tbsp soy sauce or tamari*
2 tbsp coconut sugar
3-4 tbsp lime juice
1-3 tbsp sriracha or chili garlic sauce (according to spice preference)
Sliced green onion for garnish
*OPTIONAL OMNIVOROUS SWAPS
Replace 1 block tofu with 2 chicken breasts cut into bite-size cubes
Replace 4 cups vegetable broth with 4 cups chicken broth
Replace 2 tablespoons soy sauce with 2 tbsp Thai fish sauce
In steps 5 & 6, cover and simmer the soup until the chicken pieces are cooked through. Test a piece of chicken at 25 minutes to make sure it’s no longer pink inside.
Instructions
In a large stock pot over medium-low heat, add coconut oil. Once melted, add in ginger, crushed lemongrass, garlic, onion slices, and red curry paste. Saute until the onions start softening, then add vegetable broth and stir.
Let the aromatics simmer uncovered for 25 minutes. You do not want a rolling boil, just a simmer.
While the soup base is simmering, cut potatoes, peppers, and tofu into bite-size pieces.
At the 25 minute mark, use a slotted spoon to remove the aromatics and discard them.
Add in potatoes, peppers, and tofu (or chicken if making the omni version) to the pot.
Increase heat to medium, cover, and simmer another 20-25 minutes or until the potatoes are soft enough to bite into.
From here, remove the lid then stir in cooked rice, coconut milk, sriracha, soy sauce, lime juice, and sugar.
Taste the broth and adjust it according to your preferences. You can add a bit more lime juice for acidity, sriracha for spice, or soy sauce for saltiness.
Remove from heat and let it cool down.
If meal prepping,
Ladle soup into containers or jars and allow them to cool slightly before adding the lid and storing in the fridge up to 4 days. Use containers with twisting lids to avoid a soup spill!
Freezing is not recommended for this recipe.
Notes & Products Used
Handling lemongrass: The goodness is trapped inside that thick stalk, so before you add lemongrass to the pot, slice off the brown end and remove the outer layer. You can also smash it a few times with a rolling pin or meat tenderizer to open it up.
Tofu preference: I like Wildwood High Protein Super Firm tofu for the most protein. Trader Joes is my second favorite choice.
Tried it? Liked it?
Let me know by sending me a DM or tagging me in your stories/ photos!