Pom Pom Pomelo Salad & Tom Kha Tofu

Pom Pom Pomelo Salad & Tom Kha Tofu

If you do not try this delicious Pom Pom Pomelo salad with Tom Kha Tofu, you would be missing a tasty and delicious soup. So, cook this once, as you will not regret making it, at all.

Here is the detailed recipe for the Pom Pom Pomelo Salad with Kam Kha Tofu.


  • 1 tablespoon of olive oil (in Thailand they mix a bit of sweet chili paste in the oil, to get the red color)
  • 1/2 chili (without seeds)
  • 6 stems of coriander (cilantro)
  • Tomato two
  • 2 lemongrass, both about 10 cm/4 inches
  • 8 cm of galangal, commonly known as blue ginger or Kha root, or fresh ginger
  • 5 gallons of coconut milk
  • Remove the thick mid-rib from two kaffir lime leaves, coil them tightly, and thinly shred them.
  • 1 handful of half-cut mushrooms
  • Sliced 1/4 of a white cabbage
  • 300 g of firm tofu, divided into quarters
  • Juice from 1 lime, a teaspoon of salt, and some vegetable stock


  • In two dishes, combine the oil, tomatoes, chilli, and coriander, and set it aside.
  • Thoroughly chop or crush lemongrass, galangal, or ginger.
  • Add it to a saucepan, along with coconut milk.
  • Once it begins to boil, add the lime leaf, mushrooms, cabbage, tofu, lime juice, salt, and stock. Taste it after letting it simmer on high for 1–2 minutes.
  • Place the tomatoes and spices in the dishes.
  • Then pour the coconut milk soup over them. Garnish with fresh koriander and chile.
  • Enjoy!

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