Deluxe Tom Kha Gai (V/GF)

Tom Kha Gai is pretty much my go-to at any Thai restaurant.  The creamy coconut milk broth, mixed with the enticing flavour of lemongrass, red chilis and galangal are at once comforting and refreshing.  In my version here, I subbed in ginger because I couldn’t find galangal, and used pureed basil instead of fresh because it’s what I had on hand.  These two substitutions are mitigated by using a lot of veggies and smoked tofu to add more depth to the flavour profile: creamy, spicey, fresh, citrus and smokey. 

Prep time: 15 mins

Cook time: 20 mins

Makes 4 large serving approx.


  • 1 tbsp coconut oil
  • 1/2 medium onion diced
  • 2 stalks of lemongrass
  • 4 cloves of garlic minced
  • 2 red thai chilis sliced
  • Thumb-sized nob of ginger diced
  • 5 large white mushrooms thinly sliced
  • 1/2 large bell pepper thinly sliced
  • 1 head of broccoli cut into bite sized pieces
  • 1/2 package of smoked tofu cut into cubes
  • 2 cans of coconut milk
  • 1 litre of vegetable broth
  • 1 tbsp of pureed basil (better to use fresh if you’ve got it)
  • Juice of 1/2 lime
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • salt and pepper to taste
  • Fresh cilantro chopped
  • Lime wedges


  1. Heat 1 tbsp of coconut oil in a large pot
  2. Add onions, garlic, ginger, chilis, and lemongrass to pot and cook covered for 5 minutes.
  3. Add broccoli, bell pepper, sliced mushrooms and smoked tofu into the pot.  Cover and let simmer for 5 minutes.
  4. Pour in coconut milk and vegetable broth.
  5. Stir in basil, juice of 1/2 lime, soy sauce, maple syrup and let simmer for 10 mins.
  6. Serve as is, or over rice or rice noodles.  Top with freshly chopped cilantro and lime wedges.


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