Tom Khaa
Prerna Advani
by Prerna Advani


  • Thai
  • Vegan


The recipe I used is adapted from The Spruce Eats


Per 2-3 servings:

  • 2 cups stock of choice (recommend chicken stockor veggie stock)
  • 2 stalks lemongrass, lower parts minced and upper part whole
  • a few lime leaves, roughly chopped
  • 2 teaspoons minced garlic
  • 1 tablespoon red curry paste (optional)
  • 1-2 servings of tofu, cubed
  • 2 tablespoons fish sauce
  • 1 cup coconut milk


  • Bring your stock of choice to a boil and add lemongrass as well as the lime leaves. Let it simmer for a few minutes.


  • Add the rest of the ingredients except the coconut milk. Stir and let it simmer for a few more minutes.

  • Add the coconut milk and mix to incorporate.

  • Enjoy!

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