Thai Tom Kha Soup with Soba Noodles

Coconut Milk, Curry, Soup, Thai

Mati I totally understand the problem with making beans.  Monday and Tuesday you love them but as the week progresses you do not even want to mention the word beans anymore. What I have been trying to do with much success is that I make a whole bag/pot of beans and then I freeze half in order to (a) make life easy and (b) not eat beans for a whole week in all forms possible. Freezing prepared foods helps simplify a busy life as well as to add variety to our meals during crazy busy weeks.  I suggest you try it next time around, it is simple to freeze in a container, or my method of choice, a ziplock back that I can squeeze into my freezer.  Regardless, inspired from your blog post I made a vegetable lentil soup to have for dinners this week and then a small portion of black beans for a couple of our lunches this week. They turned out pretty delicious so maybe the recipes will find their way onto the blog, one day. For now I really need to focus on publishing this one and then studying for the 4 exams I have coming up in the next week and a half.

Five years ago, on my first trip out to Las Vegas a friend recommended we go to a Thai restaurant called The Lotus of Siam. I fondly remember that first visit to Vegas for many reasons but one of them is because I tried Thom Kha soup for the first time.  The flavors of this soup are so delicious that they are hard to describe with words as the soup satisfies a spicy yet sour craving in such a way that just thinking about it makes your mouth water. You just have to try it if you have not. It also introduced me to red chili paste which adds a delicious spiciness to your dishes. Saturday night I had one of those cravings for Tom Kha soup and since we still have not found a place in Miami where we can have a vegetarian version of this soup so I just improvised at home and to my surprise it was excellent, even better the next night. It also satisfied my craving for rainbow soup from DaLat, oh how I miss Pho.



  • 1 medium sized yellow onion
  • 3 stalks of celery
  • 3 medium sized carrots
  • 8 ounces white mushrooms, sliced
  • 1 medium red pepper
  • 1 tsp of red chili paste (you can add more if you like hot flavors)
  • 1 can of Tom Kha soup  as a base for the soup flavor
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons ginger, minced, short 1/4 inch strips
  • 3 cloves of garlic, minced
  • 1 cup fresh cilantro, chopped (leave the stems in!) for garnish
  • 1 cup of bean sprouts for garnish
  • 1-2 tablespoon lime juice, to taste
  • Soba Noodles
  • 4 cups of water
  • 1 tbs of sesame oil
2013-03-02 20.59.51


  1. In 4qt or larger pot heat up the sesame oil and cook the onions until translucent.  
  2. Add the minced ginger and garlic and cook until aromatic.
  3. Add the vegetables to the pot and cook for about 2-3 minutes so that the vegetables are still fresh when you eat the soup. 
  4. Add the Tom Kha soup can, the 4 cups of water, the lime juice and red chili paste
  5. Add the Soba noodles and bring the mixture to a boil and lower the heat to simmer for 6 minutes
  6. Do not overcook the noodles or the vegetables as you will have a mushy soup.
  7. Once the noodles are ready, taste the soup and add some additional lime juice and/or red chili paste as desired to punch up the flavor.
  8. Garnish with fresh cilantro and bean sprouts
  9. We also added some extra Sriracha sauce for added heat.

Enjoy the next day again, if you have any leftovers! Flavors intensify overnight making it an even better meal.

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