Tom Kah Recipe

Prepare aromatics

Peel and smash the shallots and garlic lightly with the flat of a knife. Trim outer tough layers of lemongrass, then bruise stalks with the back of a knife and cut into 2–3 pieces so their flavor infuses the broth. Slice galangal into 3 thin discs if not already. Gently tear kaffir lime leaves to release oils (reserve whole leaves for presentation if desired).

In a large saucepan or medium pot, heat 1 tablespoon vegetable oil over medium heat. Add the smashed shallots and garlic and sauté for 1–2 minutes until fragrant but not browned.

Add the bruised lemongrass pieces, galangal slices, and kaffir lime leaves to the pot. Pour in the vegetable broth and bring to a gentle simmer. Simmer for 8–10 minutes to extract the aromatics into the broth.

Lower heat to medium-low and stir in the coconut milk. Heat gently — do not boil vigorously — for 5 minutes so the flavors marry. If using Thai red curry paste for color and a touch of heat, whisk it into the coconut milk now until dissolved.

Prepare tofu: drain and pat the tofu dry. Cut into 1-inch cubes. Optionally, lightly pan-fry the cubes in a nonstick skillet with 1 teaspoon oil until golden on two sides (2–3 minutes) to give texture; otherwise use raw.

Prepare mushrooms and vegetables: wipe mushrooms clean and slice shiitakes or quarter creminis. Slice the carrot on the bias, halve cherry tomatoes, trim sugar snap peas, and halve baby corn lengthwise if large.

Add firmer vegetables first: increase heat to medium so the soup is at a gentle simmer. Add carrots and baby corn to the pot and simmer 3–4 minutes until they begin to soften.

Add mushrooms and sugar snap peas and continue simmering 2–3 minutes until mushrooms have softened but still hold their shape.

Gently add tofu cubes and cherry tomatoes, simmer 1–2 minutes just to heat through (tofu is already cooked and tomatoes should release a little flavor but not disintegrate).

Season the soup: stir in light soy sauce, brown or palm sugar, and salt. Taste and adjust — add more soy for umami, a pinch more sugar to balance acidity, or salt if needed.

Turn off the heat and add fresh lime juice and sliced Thai chiles (or red pepper flakes) to your preferred heat level. Stir gently and allow the soup to rest for 1 minute so the lime brightens the coconut base.

Ladle the Tom Kah into bowls. Garnish with chopped cilantro leaves and sliced green onions. Remove and discard large pieces of lemongrass, galangal slices, and whole kaffir leaves from each bowl before serving if desired.

Serve immediately with steamed jasmine rice on the side if desired.