Name: Vegan Tom Kha Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: thai
Ingredients: 2 cups coconut milk; 3 cups vegetable broth; 2 lemongrass stalks, bruised; 1-inch piece galangal or ginger, sliced; 5 kaffir lime leaves, torn; 3 cloves garlic, minced; 2 Thai red chilies, sliced (adjust to taste); 1 cup mushrooms (shiitake or button), sliced; 1 cup firm tofu, cubed; 1/2 cup cherry tomatoes, halved; 1/2 red bell pepper, sliced; 2 tbsp lime juice; 2 tbsp soy sauce or tamari; 1 tbsp coconut sugar or maple syrup; Fresh cilantro, for garnish; 2 green onions, sliced; Thai basil (optional)

Jump to Recipe·Print Recipe

Tom Kha soup is a classic Thai dish known for its rich, creamy coconut base and aromatic blend of spices. This vegan version maintains all the delicious flavors of traditional Tom Kha but without the animal products, making it a perfect choice for plant-based eaters. With a balance of tangy, spicy, and sweet elements, this soup is comforting, nourishing, and surprisingly easy to prepare at home.

Why You’ll Love This Recipe

Authentic Thai Flavors – This soup delivers the perfect mix of coconut creaminess, citrusy tang from lime, and warming spices.
Vegan and Dairy-Free – Made with coconut milk and plant-based ingredients, it’s suitable for those avoiding dairy.
Easy to Customize – You can adjust the spice level, add different vegetables, or include plant-based proteins like tofu.
Nutrient-Rich – Packed with healthy fats, vitamins, and antioxidants from fresh herbs and vegetables.
Quick and Simple – It comes together in under 30 minutes, making it an excellent weeknight meal option.

Ingredients

Coconut milk
Vegetable broth
Lemongrass stalks
Galangal or ginger
Kaffir lime leaves
Garlic
Thai red chilies
Mushrooms (shiitake or button)
Firm tofu
Cherry tomatoes
Red bell pepper
Lime juice
Soy sauce or tamari
Coconut sugar or maple syrup
Fresh cilantro
Green onions
Thai basil (optional)

Directions

Prepare the Ingredients – Bruise the lemongrass stalks by lightly crushing them with the back of a knife. Slice the galangal or ginger thinly and set aside. Tear the kaffir lime leaves to release their aroma.
Heat the Broth – In a large pot, bring the vegetable broth to a gentle simmer over medium heat.
Infuse the Flavors – Add lemongrass, galangal, kaffir lime leaves, garlic, and Thai chilies to the broth. Let it simmer for about 10 minutes to infuse the flavors.
Add the Coconut Milk – Pour in the coconut milk and stir gently. Reduce the heat to low to prevent curdling.
Incorporate the Vegetables and Tofu – Add the mushrooms, tofu, cherry tomatoes, and red bell pepper. Let them simmer for about 5-7 minutes until the vegetables are tender.
Season the Soup – Stir in lime juice, soy sauce or tamari, and coconut sugar or maple syrup. Taste and adjust the seasoning as needed.
Garnish and Serve – Remove the lemongrass stalks and kaffir lime leaves. Garnish with fresh cilantro, green onions, and Thai basil if using. Serve hot with a side of jasmine rice or on its own.

Variations

Protein Boost – Swap tofu for chickpeas or tempeh for added protein.
Extra Vegetables – Add baby corn, zucchini, or spinach for more nutrition.
Spice Adjustment – Control the heat by adding more or fewer Thai chilies.
Gluten-Free Option – Use tamari instead of soy sauce for a gluten-free version.
Oil-Free Version – Skip the oil and use a non-stick pan for sautéing ingredients if needed.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Storage/Reheating

Refrigeration – Store leftover soup in an airtight container in the fridge for up to 3 days.
Freezing – Freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.
Reheating – Warm on the stovetop over low heat or microwave in short intervals, stirring in between.

FAQs

Can I use regular ginger instead of galangal?

Yes, while galangal has a unique citrusy and piney flavor, ginger is a good substitute if galangal is unavailable.

How can I make this soup less spicy?

Reduce or omit the Thai red chilies and use mild chili flakes or none at all.

Can I use light coconut milk instead of full-fat?

Yes, but full-fat coconut milk provides a richer, creamier texture.

What can I use instead of lemongrass?

Lemon zest or lime zest can work in a pinch, but fresh lemongrass is best for authentic flavor.

Can I make this soup in advance?

Yes, but for the best flavor, add fresh lime juice and cilantro just before serving.

What type of mushrooms work best?

Shiitake, button, or oyster mushrooms add great texture and absorb the broth’s flavors well.

Is this soup kid-friendly?

Yes, just reduce or omit the chilies to keep it mild.

Can I add noodles to this soup?

Yes, rice noodles or glass noodles make a great addition for a heartier meal.

What can I serve with Tom Kha soup?

Jasmine rice, quinoa, or crusty bread complement the flavors well.

Can I substitute coconut sugar with something else?

Yes, maple syrup or agave nectar work as good alternatives.

Conclusion

Vegan Tom Kha soup is a delightful, fragrant dish that brings the taste of Thai cuisine to your home. With its creamy coconut base, zesty lime, and bold aromatics, it’s a comforting and nourishing meal that’s easy to prepare. Whether you’re following a plant-based diet or simply looking for a flavorful soup, this recipe is a must-try. Enjoy it on a chilly day or as a light, refreshing meal any time of year!

Print