Tom Kha Sopa De Frijol

Some recipes are born from cravings, others from necessity, and the best ones from love. This Flor de Mayo bean soup is all three. Recipe creator Andrea Aliseda (@andrea__aliseda) shares a deeply personal creation that bridges two of her most comforting soups: Mexican sopa de frijol and Thai tom kha. "There's simply nothing more comforting to me than a creamy sopa de frijol and a rich and bright tom kha soup," she explains. "Both have historically cured all my ailments, from heart to stomach, and felt like an especially apt soup to share during these difficult times."

The result is a soup that takes the best of both traditions, the creaminess and depth of Mexican bean soup, the bright citrus notes and aromatic herbs of Thai coconut soup, and creates something new and beautiful. It's anchored by Flor de Mayo beans, a variety with its own story of resilience and adaptation, making this soup feel even more meaningful.

A Bean Born from Resilience

Before we talk about the soup, let's talk about the bean. Flor de Mayo translates to "May flower," a tender name for a resilient variety. This bean originated out of necessity during a difficult period in agriculture in Guanajuato, Mexico. In the 1970s, the lowlands of Guanajuato were confronted with the Tobacco Mosaic virus, which caused a mosaic-like pattern on infected plants and devastated crops.

In response to this crisis, the National Institute of Beans (Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias) bred a new and more virus-tolerant species of bean in the early 1980s. The Flor de Mayo bean is that creation, bred for resilience, tolerant to challenges, and insistent on life. Its subtle yet deep flavor profile and starchy texture make it perfect for creamy, brothy preparations.

As Andrea notes, this makes it especially meaningful for this soup, which itself was created during difficult times and meant to comfort and nourish.

Why This Soup Works

The genius of this recipe is how it honors both culinary traditions while creating something distinctly its own. From Mexican sopa de frijol, it takes creamy beans, a rich broth, and bright lime. From Thai tom kha, it borrows coconut milk, kaffir lime leaves, lemongrass, and fresh herbs like cilantro and Thai basil.

The Flor de Mayo beans provide the starchy, creamy base that makes this soup substantial and comforting. Coconut milk adds richness and a subtle sweetness that complements the beans beautifully. Kaffir lime leaves and lemongrass bring those distinctive Thai aromatics, citrusy, floral, and bright. Chiles de árbol add gentle heat. And the coconut crema drizzled on top brings everything together with tangy richness.

It's a soup that's both light and nourishing, bright and comforting, complex and approachable. Perfect for spring when you want something that feels fresh but still warming.

The Star: Flor de Mayo Beans

Flor de Mayo beans are medium-sized with a beautiful tan color marked with pink speckles. They have a creamy, almost velvety texture when cooked and a rich, earthy flavor that's more complex than your average pinto bean. Their starchy quality makes them perfect for soups that are meant to be blended smooth, they create a luxurious, creamy texture without needing any dairy.

What makes these beans special for this soup is how they absorb and carry flavors. They soak up the aromatic broth, coconut milk, kaffir lime, lemongrass, garlic, while maintaining their distinctive taste. When blended, they create a soup base that's silky and satisfying, substantial enough to be a meal but light enough to feel fresh and spring-like.

Our Flor de Mayo beans come from Carlos and Ana María Albarrán in the heart of Morelos, Mexico. Their small organic farm is one of the rare few still practicing the Milpa system, where corn, beans, squash, and chiles grow together. This ancient method builds healthy soils, supports biodiversity, and creates food that nourishes both body and spirit. Learn more about Carlos and Ana María.

Building the Flavors

This soup is all about layering aromatics and building flavor gradually. You start by blooming chiles de árbol in warm olive oil (or you can add them later for milder heat). Mushroom powder and black pepper add umami and depth. Butter and garlic create a fragrant base.

The cooked beans get stirred into this aromatic oil, coating them with all those flavors. Then the aromatics come in: kaffir lime leaves (rubbed between your hands to release their oils), lemongrass, reserved bean broth, and a full can of coconut milk. Everything simmers together, allowing the flavors to infuse the liquid.

Fresh cilantro gets added near the end and simmers briefly before blending. This is different from adding it as a garnish, simmering it mellows its flavor while still adding that herbaceous quality throughout the soup.

After removing the whole aromatics (chiles, kaffir leaves, bay leaf, lemongrass), everything gets blended until silky smooth. The result is a soup that's creamy, aromatic, and deeply flavorful.

The Coconut Crema

The coconut crema is a simple but brilliant touch, just unsweetened cultured coconut yogurt whisked with lemon juice. It adds tanginess and richness when drizzled on top, creating beautiful swirls and adding another layer of flavor. If you can't find cultured coconut yogurt, regular coconut yogurt will work, or you could even use a dairy-based crema or sour cream if you're not keeping it vegan.

Serving

This soup is meant to be served hot in bowls, garnished generously. Fresh cilantro and Thai basil leaves get scattered on top, adding color and fresh herbal notes. A squeeze of lime adds brightness. A drizzle of good olive oil adds richness. And a pinch of flaky sea salt on top adds that perfect finishing touch.

Serve it with warm slices of bread or fresh flour tortillas for a light and nourishing lunch or as an appetizer before a larger meal. The bread or tortillas are essential for soaking up every last drop of that delicious, aromatic broth.

A Soup with Meaning

What makes this recipe special isn't just how it tastes, though it's absolutely delicious. It's the stories it carries. The story of Flor de Mayo beans, bred for resilience during difficult times. The story of two beloved soups from different traditions coming together. The story of comfort food that nourishes both body and spirit.

Andrea created this soup during challenging times, drawing on the foods that have always brought her comfort. The result is something that can do the same for others, a bowl of warmth, brightness, and hope.

This is the kind of soup that feeds more than just hunger. It feeds the soul.