This healthy version of tom kha soup is vegetarian and flavored with Thai red curry paste. Instead of using fish sauce, we simmer dried shiitakes in vegetable broth to add an umami note.

Darina Allen
Source: EatingWell Magazine, Soup Cookbook

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Recipe Summary

active:
50 mins
total:
50 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 cup broth and dried shiitakes in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Strain the broth through a coffee filter (or a double layer of cheesecloth) to catch the grit, and squeeze the mushrooms to extract as much liquid as possible. Reserve the cooking liquid and chop the mushrooms.

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  • Meanwhile, heat oil in a large pot over medium-high heat. Add onion and cook, stirring frequently, until starting to brown, 2 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 5 minutes. Stir in the remaining 5 cups broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add ginger, jalapeños, curry paste, tamari, lime zest and juice, salt and the reserved mushroom-cooking liquid. Cover and return to a boil.

  • Reduce heat to medium and add coconut milk, tofu, fresh mushrooms and the soaked shiitakes; return to a simmer and cook, partially covered, until the mushrooms are tender, 3 to 5 minutes. Stir in spinach and cook until wilted, 2 to 3 minutes more. Serve garnished with cilantro, if desired.

Tips

To make ahead: Refrigerate for up to 5 days.

Nutrition Facts

223 calories; protein 7.3g 15% DV; carbohydrates 12.1g 4% DV; dietary fiber 3.3g 13% DV; sugars 3.7g; fat 17.7g 27% DV; saturated fat 12.7g 64% DV; cholesterol 0mg; vitamin a iu 1453.9IU 29% DV; vitamin c 14.1mg 24% DV; folate 57.7mcg 14% DV; calcium 170.9mg 17% DV; iron 4mg 22% DV; magnesium 65.8mg 24% DV; potassium 428.3mg 12% DV; sodium 472.8mg 19% DV.
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Reviews (1)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
08/26/2018
Great tasting recipe that even my 12-year-old enjoyed. (She will eat surprising things that are in coconut curry.) We are on a low-carb diet and I was surprised to see how many carbs were in the shiitake mushrooms. Next time I will make the mushroom-infused broth but leave out the shrooms. I reduced the onion by 1/3 and added two cloves of garlic by necessity but that also reduced the carb count. Read More
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