Bean Curd & Coconut Soup

Close your eyes and breathe this one in: lemongrass, coconut milk, and galangal simmering together in a pot. That’s the smell of a Bangkok street stall right in your kitchen.

This soup borrows from the Thai tom kha tradition but takes a detour through Japan with a generous scoop of white miso that adds a savory, umami-rich depth to the coconut broth.

Diced firm tofu soaks up all those aromatics, while fresh lime juice, sliced chili, and torn basil give each bowl a bright, lively finish.

Ladle it over a mound of Thai jasmine rice and you’ve got a bowl that’s warming, fragrant, and deeply satisfying.

Chef Tips

• Bruise the lemongrass stalks with the flat side of a knife before adding them. This cracks the fibers and releases way more flavor into the broth.
• Never boil miso. Dissolve it in a ladle of warm broth off the heat, then stir it back into the pot. High heat kills the live cultures and dulls the flavor.
• Laos powder (dried galangal) is the traditional choice here. If you can find fresh galangal, use about 6 thin slices instead.
• Fish sauce is listed as optional, but even a small splash adds an authentic savory backbone. Skip it to keep this fully vegetarian.