Vegetable & Tofu Thai Coconut Broth Soup “Phak Tom Kati”

Vegetable & Tofu Thai Coconut Broth Soup “Phak Tom Kati”

Vegetable & Tofu Thai Coconut Broth Soup “Phak Tom Kati” Save this recipe.

Brothy and to the brim with flavour

Servings: 6

intermediate Mains Sunrise Medium Firm Tofu (454g)

  • 10 mins prep
  • 20 mins cook
  • 6 people


  • 1 pkg Sunrise Medium Firm Tofu (454g) cubed into 1-inch pieces
  • 1.5 tbsp coconut oil
  • 1 shallot, sliced
  • 1” chunk of ginger, sliced into thirds
  • 1 stalk lemongrass, bruised & chopped into thirds
  • 1 tbsp coconut sugar/brown sugar/cane sugar
  • 2 Thai red chili, cut thinly (remove seeds depending how spicy you like it)
  • 6 kaffir lime leaves, sliced thinly
  • 4 cups coconut milk
  • 2 cups chicken/vegetable broth
  • 3 tbsp fish sauce (or soy sauce if vegetarian/vegan)
  • 10 white mushrooms, halved
  • 1 Japanese long eggplant, cut into 1” pieces
  • 1 cup green beans, cut into 1” lengths


  1. In a large pot with a lid, heat the oil on med-high heat for a couple of minutes.
  2. Add in shallot, ginger, lemongrass and stir for about 2 minutes.
  3. Next add sugar, chilies and kaffir lime leaves and stir for another minute.
  4. Then add into the pot the coconut milk, broth, fish sauce, mushrooms, eggplant and cover with lid bringing it to a boil.
  5. Reduce heat to lower and simmer for 5 minutes before adding in the green beans and tofu.
  6. Turn heat up to medium and bring it to another boil and turn down heat and cook until the green beans have turned a brighter green (around 2-5 minutes).
  7. Serve with steamed rice or vermicelli rice noodles topped with chopped cilantro and a squeeze of lime.

As per one serving size ()