Lemongrass-Coconut Soup with Oyster Mushrooms
By Jessica RudolphPublished on October 31, 2023
Time
45 Minutes
Yield
Serves 4
Ingredients
14 ounces extra-firm tofu, cut into ½-inch pieces and patted dry¼ cup fish sauce, divided, plus extra for seasoning4 cups chicken or vegetable broth 2 (14-ounce) cans coconut milk 2 lemongrass stalks, trimmed to bottom 6 inches and bruised with back of knife1 (2-inch) piece fresh ginger, sliced ¼ inch thick6 makrut lime leaves, torn in half2 tablespoons sugar, plus extra for seasoning8 ounces oyster mushrooms, trimmed and torn into 1-inch pieces1 Thai chile, sliced thin, plus extra slices for serving3 tablespoons lime juice, plus extra for seasoning and wedges for serving
Before You Begin
This soup is inspired by the Thai dish tom kha. For a flavor more similar to the Thai version, substitute galangal for the ginger. If you can’t find makrut lime leaves, simply omit them. Garnish the soup with fresh cilantro leaves. Serve with steamed jasmine rice for a full meal, if desired.
Instructions
- Toss tofu with 1 tablespoon fish sauce. Bring broth, coconut milk, lemongrass, ginger, lime leaves, sugar, and remaining 3 tablespoons fish sauce to simmer in large saucepan over high heat. Reduce heat to medium-low and simmer for 15 minutes. Using slotted spoon, remove solids from pot and discard.
- Add tofu, mushrooms, and Thai chile to pot and simmer until tofu is warmed through and mushrooms are just tender, about 5 minutes. Stir in lime juice. Season with extra sugar, fish sauce, and lime juice to taste. Serve, passing extra sliced Thai chiles and lime wedges separately.
Time
45 MinutesYield
Serves 4Ingredients
14 ounces extra-firm tofu, cut into ½-inch pieces and patted dry
¼ cup fish sauce, divided, plus extra for seasoning
4 cups chicken or vegetable broth
2 (14-ounce) cans coconut milk
2 lemongrass stalks, trimmed to bottom 6 inches and bruised with back of knife
1 (2-inch) piece fresh ginger, sliced ¼ inch thick
6 makrut lime leaves, torn in half
2 tablespoons sugar, plus extra for seasoning
8 ounces oyster mushrooms, trimmed and torn into 1-inch pieces
1 Thai chile, sliced thin, plus extra slices for serving
3 tablespoons lime juice, plus extra for seasoning and wedges for serving
Ingredients
14 ounces extra-firm tofu, cut into ½-inch pieces and patted dry
¼ cup fish sauce, divided, plus extra for seasoning
4 cups chicken or vegetable broth
2 (14-ounce) cans coconut milk
2 lemongrass stalks, trimmed to bottom 6 inches and bruised with back of knife
1 (2-inch) piece fresh ginger, sliced ¼ inch thick
6 makrut lime leaves, torn in half
2 tablespoons sugar, plus extra for seasoning
8 ounces oyster mushrooms, trimmed and torn into 1-inch pieces
1 Thai chile, sliced thin, plus extra slices for serving
3 tablespoons lime juice, plus extra for seasoning and wedges for serving
Ingredients
14 ounces extra-firm tofu, cut into ½-inch pieces and patted dry
¼ cup fish sauce, divided, plus extra for seasoning
4 cups chicken or vegetable broth
2 (14-ounce) cans coconut milk
2 lemongrass stalks, trimmed to bottom 6 inches and bruised with back of knife
1 (2-inch) piece fresh ginger, sliced ¼ inch thick
6 makrut lime leaves, torn in half
2 tablespoons sugar, plus extra for seasoning
8 ounces oyster mushrooms, trimmed and torn into 1-inch pieces
1 Thai chile, sliced thin, plus extra slices for serving
3 tablespoons lime juice, plus extra for seasoning and wedges for serving
Why This Recipe Works
We combined savory fish sauce, tangy lime juice, rich coconut milk, and sugar in perfect balance in this tom kha–inspired soup, made fragrant with lemongrass, ginger, and makrut lime leaves.
Before You Begin
This soup is inspired by the Thai dish tom kha. For a flavor more similar to the Thai version, substitute galangal for the ginger. If you can’t find makrut lime leaves, simply omit them. Garnish the soup with fresh cilantro leaves. Serve with steamed jasmine rice for a full meal, if desired.
Instructions
- Toss tofu with 1 tablespoon fish sauce. Bring broth, coconut milk, lemongrass, ginger, lime leaves, sugar, and remaining 3 tablespoons fish sauce to simmer in large saucepan over high heat. Reduce heat to medium-low and simmer for 15 minutes. Using slotted spoon, remove solids from pot and discard.
- Add tofu, mushrooms, and Thai chile to pot and simmer until tofu is warmed through and mushrooms are just tender, about 5 minutes. Stir in lime juice. Season with extra sugar, fish sauce, and lime juice to taste. Serve, passing extra sliced Thai chiles and lime wedges separately.
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