Tom Kha Gai Soup



5 min


30 min



Over the holiday season something magical happened:  the Trailer Park Boys came to Pittsburgh. If you don’t know to whom I am referring then you need to Netflix them ASAP – I promise you’ll thank me later. It was the birthday of a friend of ours and we wanted to treat him to dinner as he was the one who let us know about the show.

As I have mentioned before, we LOVE Thai food and our favorite Thai restaurant, Nicky’s Thai Kitchen, just happens to be right next to the theater we were going to. Tom and I made a pact to try new things when we go there so we can try to recreate new dishes at home.

Being it was a chilly December night I went with a soup dish that sounded interesting called Tom Kha Gia and it did not disappoint. The combination of kefir limes, cilantro and veggies simmering in a pot of coconut milk broth just warmed my soul. That’s why yesterday, when the temperature was dropping to the negatives, this delectable soup popped back into my mind. Tom’s mom had given me a Thai cookbook to borrow and I adapted the recipe from there. I promise this soup is DE-EE-ECENT. Pair this recipe with a side of Trailer Park Boys and you’ll be good to go. Enjoy! XOXO


Another goal of mine for 2014 is to learn more about food photography, I hope my photos will eventually be more appetizing.


Tom and I with the Rickey, Julian, Bubbles, Randy and Mr. Lahey


  • 3 minced garlic cloves
  • 2 tsp fresh ginger
  • 3 green onions (both white and green parts will be used)
  • 2 tbsp olive oil
  • 1 tbsp fish sauce
  • 1 tbsp red chili flakes
  • 1 quart Thai vegetable broth (or regular will work fine)
  • 1 can lite coconut milk
  • juice from 2 limes
  • 1/4 cup cilantro, chopped
  • 1 cup sugar snap peas, trimmed
  • 1/2 cup broccoli florets
  • 1/3 cup carrots, diced
  • 1 cup mushrooms, sliced
  • 1 cup diced tofu (could be substituted with chicken, shrimp, etc.)



  1. Sauté garlic, ginger and the white parts of the green onion in olive oil until fragrant, about 1 minute. Add fish sauce and red pepper flakes and cook until the mixture starts to simmer then add in the broth and the coconut milk and bring to a boil.

  2. Once broth starts boiling reduce heat to low add in lime juice, cilantro, vegetables and tofu. Let simmer for 15-20 or until vegetables a tender.

  3. Top soup with chopped green onion and Siracha sauce, Enjoy!


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