Recipes

Tom Kha Noodle Soup

by StudioLink's Diet.
February 12, 2026
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EBT-Friendly: 100% of ingredients

Made by Ananya Agrawal

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A fragrant, creamy, and boldly aromatic Thai-inspired coconut noodle soup. Infused with galangal, lemongrass, and kaffir lime, this bowl is packed with tender vegetables and your choice of noodles—topped with crispy shiitake and fresh coriander. Pure comfort in a bowl.

Ingredients:

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  •   2 tbsp oil
  •   1 largw onion (chopped)
  •   3-4 cloves garlic (chopped)
  •   1 inch ginger
  •   1 inch Galangal Root (sliced)
  •   1 stalk lemongrass (smashed & sliced)
  •   4-5 kaffir lime leaf (torn)
  •   1 cup vegetable stock (or water + 1/2 stock cube)
  •   1 cup coconut milk
  •   1/4 cup coconut cream (optional, but adds richness)
  •   1-2 tsp chili oil (to taste)
  •   1 tsp salt (to taste)
  •   1 cup shiitake mushrooms (sliced)
  •   1/2 cup broccoli florets (par boiled)
  •   1/2 cup eggplant ((thai eggplant) or zucchini sliced)
  •   1 whatever vegetables you have
 
Noodles & Toppings
  •   2 portions cooked noodles (rice noodles, udon, or egg noodles)
  •   1 shiitake mushrooms (crispy)
  •   1 chili oil
  •   1 coriander leaves (chopped)
  •   1 lime wedges (optional, but recommended)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Tip: This soup is also incredible served with rice instead of noodles.

Directions

  1. Heat oil in a pot over high heat. Add chopped onion, garlic, and ginger and fry for 1–2 minutes until fragrant.
  2. Add the sliced galangal and smashed lemongrass. Cook for another minute until lightly toasty — this builds deep flavour.
  3. Deglaze the pot with vegetable stock, scraping the bottom to lift all the browned bits.
  4. Stir in the coconut milk and coconut cream (if using).
  5. Season with chilli oil, torn kaffir lime leaves, and salt to taste.
  6. Bring the soup to a gentle simmer and cook for 3–4 minutes. Do not let it boil rapidly or the coconut milk may split.
  7. Add the sliced shiitake mushrooms, par-boiled broccoli, and Thai eggplant (or zucchini). Simmer until everything is tender but not mushy, about 5–7 minutes.
  8. Place a portion of cooked noodles into each serving bowl.
  9. Ladle the hot Tom Kha broth and vegetables generously over the noodles.
  10. Top with crispy fried shiitake mushrooms, an extra drizzle of chilli oil, a sprinkle of fresh coriander, and a lime wedge on the side for squeezing.

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