Tom Kha Gai Soup


  • 6 c. water
  • 3 Tbsp. McKay’s chicken-style seasoning
  • 3-4 red or green Thai peppers, crushed
  • 5 cloves garlic, crushed
  • 2 stalks fresh lemongrass or 4 Tbsp. frozen lemongrass
  • 1/2 can coconut milk
  • 1 block extra firm tofu
  • 2 c. thinly sliced shitake mushrooms
  • 3½ Tbsp. soy sauce
  • 1 Tbsp. + 2 tsp. fresh lime juice
  • 1/4 c. chopped fresh cilantro
  • Other vegetables of choice


  1. Spray a medium size skillet with cooking spray. Cut tofu into large pieces and lightly sear them in a skillet over medium heat.
  2. Bring water and McKay’s chicken-style seasoning to a boil on the stove. Finely chop the lemongrass and add it to the stock. Boil for 1-2 min. Add the Thai peppers and garlic and let boil for 2 more minutes.
  3. Add remaining ingredients and simmer until the mushrooms and vegetables are tender.
Browse Cook(s): Catie Sanner Micheff Sisters
Browse Theme(s): Thai Asian Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.