Inspired by: Tom kha
- Vata seasonOct – Dec in the north
- All year
Thai Coconut–Galangal Soup with Tofu (Tom Kha Tao Hu)
- Serves
- 4
- Portion
- 1 bowl
- Time
- 30 min
- Texture
- Liquid with soft pieces
- Season
- Vata season (autumn – early winter)All year
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Coconut milk, thin | 1⅔ cups | 400 ml | 2000 ml | |
| Vegetable stock (no onion–garlic, home-made) | 2 cups | 500 ml | 2500 ml | |
| Galangal (fresh) | 8 thin slices | 20 g | 100 g | |
| Lemongrass | 2 stalks, bruised | 20 g | 100 g | |
| Kaffir lime leaves / pandan leaf | 4 leaves, torn | 2 g | 10 g | |
| Tofu, firm | firm, cubed | 200 g | 1000 g | |
| Zucchini / tori | or baby corn | 150 g | 750 g | |
| Tomato | 1 small (optional) | 80 g | 400 g | |
| Soy sauce / tamari (gluten-free) | 1 tbsp | 15 ml | 75 ml | |
| Jaggery (gur) | 1 tsp | 5 g | 25 g | |
| Lemon juice | 4 tsp lime juice | 20 ml | 100 ml | |
| Coriander leaves | chopped | 5 g | 25 g | |
| Green chilli (optional, deseeded) | ½, slit (optional) | 2 g | 10 g |
Method
How to cook it
Step 1: Simmer stock with galangal, lemongrass and lime leaves 10 minutes.
Step 2: Add coconut milk, tofu and vegetables; simmer 8 minutes (do not boil hard).
Step 3: Season with soy, jaggery and lime off heat.
Step 4: Garnish with coriander. Galangal and lemongrass pieces are not eaten.
Nutrition
Per serving, estimated
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromFish sauce→Tosoy sauce + pinch of jaggery
- FromMushrooms→Tozucchini or baby corn
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