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. Source: EatingWell Magazine, Soup Cookbook

Darina Allen
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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; total fat 17.7g 27% DV; saturated fat 12.7g; cholesterolmg; sodium 473mg 19% DV; potassium 428mg 12% DV; carbohydrates 12.1g 4% DV; fiber 3.3g 13% DV; sugar 4g; protein 7.3g 15% DV; exchange other carbs 1; vitamin a iu 1454IU; vitamin c 14mg; folate 58mcg; calcium 171mg; iron 4mg; magnesium 66mg.

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