Cover for Thai soup

Thai soup

Thai soups (or “tom kha kai”) are often made with chicken or shrimp. This one is a vegetarian version. Most of the ingredients are optional because this is one of my go-to dishes to empty my fridge of vegetables.


The basics:

  • 1 can of Coco milk
  • vegetable stock (the equivalent of the coconut milk can)
  • 1 tablespoon of curry paste (red/green)
  • 1 tablespoon of grated ginger
  • fresh cilantro
  • lime juice (~1 lime)
  • fish sauce (1 teaspoon)
  • lemongrass
  • [Optional] 1 cayenne pepper (or half)

The veggies: (aka pick what you have in the fridge!)

  • brown mushroom/shiitake
  • 1 tomato
  • 1 oignon
  • 1 Carrot
  • 1 Bell pepper
  • Tofu


  1. Heat the vegetable oil in a large pot over medium heat. Add the ginger and cook for 30 seconds. Add the curry paste and cook for 1 minute, stirring constantly.
  2. Add the lemongrass, coconut milk, vegetable stock, lime juice and fish sauce. Bring to a boil, then reduce heat and simmer for 15 minutes.
  3. Add the vegetables and cook for 5-7 minutes, until everything is fully cooked.
  4. Garnish with cilantro and serve immediately with a bowl of rice.