Thai Mushroom-Coconut Soup (Tom Kha Gai)

This is a variation on a Thai classic known as Tom-Kha-Gai.  For a vegetarian version, you can use mushrooms alone or add tempeh or quorn pieces (sauteed lightly in oil.)


  • 1 can coconut milk
  • 2 c broth
  • 1″ piece ginger (or galangal if you have it), thinly sliced
  • 2 stalks lemon grass (dried is okay), chopped into chunks
  • 4 kaffir lime leaves
  • 1 pound mushrooms, sliced
  • juice of 2-3 limes
  • 3-4 T fish sauce
  • 2 T brown sugar
  • 1 large green onion, sliced
  • 1/4 c coriander, chopped


  1. Heat coconut milk and broth, and bring to a simmer.
  2. Add ginger, lemon grass, and kaffir lime leaves.  Simmer for 10 minutes.
  3. Add mushrooms and cook for 5 minutes.
  4. Add lime juice, fish sauce, and brown sugar and remove from heat.
    Serve with coriander and green onion.

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