Homemade Vegan Thai Coconut Soup
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Ingredients
- 1 Tbsp. coconut oil
- 1 onion sliced
- 3 garlic cloves minced
- 3 inches galangal grated (or ginger)
- 2 tsp. Thai red curry paste
- 1 Thai red chili sliced (optional)
- 1 lemongrass stalk chopped
- 4 cups vegetable broth
- 1 can full-fat coconut milk
- 1 red bell pepper sliced
- 1 cup straw mushrooms sliced
- 1 cup firm tofu pressed and cubed
- 1 Tbsp. tamari or soy sauce
- 2 Tbsp. lime juice
- 1 Tbsp. coconut sugar or brown sugar
- Chopped fresh cilantro and Thai basil leaves for serving optional
Instructions
- In a large pot, heat coconut oil on medium. Add onion, garlic, galangal or ginger, chili, red curry paste, and lemongrass, and cook until the onion is translucent.
- Add vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
- Strain out the aromatics and add coconut milk, red bell pepper, tofu cubes, and mushrooms. Bring to a boil and let simmer for 10-15 minutes.
- Add tamari or soy sauce, lime juice, and sugar. Let simmer for 2 more minutes.
- Serve hot and garnish with fresh cilantro and Thai basil leaves if desired. Enjoy!
Nutrition
This vegan Thai coconut soup (Tom Kha) tastes like a warm hug. It’s lusciously creamy, flavorful, and so comforting. Our quick vegan Thai coconut soup is made with simple ingredients like coconut milk, lemongrass, and tofu, making it a great option for busy work days or nights.
If you’re looking for the best vegan Thai coconut soup then look no further. We’ve added a secret ingredient that takes this vegan tom kha recipe to the next level. You won’t need to order tom kha takeout ever again!
Why You’ll Love This Vegan Thai Coconut Soup (Tom Kha) Recipe
The combination of coconut milk, spices, and a secret savory ingredient in this soup makes it a rich and flavorful dish that will have your taste buds on cloud nine. When I first perfected this tom kha soup recipe, it was love at first slurp.
This recipe is simple to follow and can be made in under 1 hour with little supervision. Prepare a bigger batch and take leftovers to work the next day!
This easy vegan Thai coconut soup is filling yet light at the same time. It’s perfect for those who are following a vegan or gluten-free diet. Plus, it’s packed with healthy ingredients like tofu, veggies, and mushrooms.
What Do I Need To Make The Best Vegan Thai Coconut Soup (Tom Kha)?
You may need to take a trip to your local Asian grocery store, but you can find most ingredients in Western-style supermarkets. For this vegan Thai coconut soup recipe, you’ll need:
- 1 Tbsp. coconut oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 3 inches galangal, grated (or ginger)
- 2 tsp. Thai red curry paste (secret ingredient!)
- 1 Thai red chili, sliced (optional)
- 1 lemongrass stalk, chopped
- 4 cups vegetable broth
- 1 can full-fat coconut milk
- 1 red bell pepper, sliced
- 1 cup straw mushrooms, sliced
- 1 cup firm tofu, pressed and cubed
- 1 Tbsp. tamari or soy sauce
- 2 Tbsp. lime juice
- 1 Tbsp. coconut sugar or brown sugar
- Chopped fresh cilantro and Thai basil leaves for serving (optional)
How To Make Vegan Thai Coconut Soup With Mushrooms and Tofu
Step 1: Sauté aromatic ingredients
In a large pot, heat coconut oil over medium heat. Add onion, garlic, galangal or ginger, chili, red curry paste, and lemongrass, and cook until onion is translucent, for about 5 minutes.
Step 2: Prepare and simmer the broth
- Add vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
- Strain out the aromatics (garlic, onion, ginger, lemongrass).
Step 3: Add the rest of the ingredients and finish cooking
Time to add coconut milk, red bell pepper, tofu cubes, and mushrooms. Bring to a boil and let simmer for 10-15 minutes.
Add tamari or soy sauce, lime juice, and sugar. Let simmer for 2 more minutes.
Step 4: Garnish and serve this Vegan Thai Coconut Soup
Serve hot and garnish with fresh cilantro and Thai basil leaves if desired. Enjoy!
Notes & Tips
- Lemongrass can be found at most Western supermarkets either in the fresh produce aisle or in the packaged produce section (it comes chopped in a container). You can also find it at Asian grocery stores or on Asian markets online.
- You can adjust the spiciness of the soup by adding more or less Thai chilis. Remember that the heat lies in the seeds and white membrane.
- Leftovers can be stored in the fridge for up to 3 days. Tom kha is one of those soups that tastes even better the next day!
- I highly recommend adding red Thai curry paste for depth of flavor and umami goodness. But if you can’t find any, a mix of coriander, cumin, red chili, and ginger works too.
Variations & Substitutions
Galangal is an important ingredient when making tom kha, but it can be hard to find. But its closest replacement, ginger, comes close to the real deal.
If you can’t find lemongrass, you can substitute it with lime or lemon peel.
If you want to make this soup heartier, you can add rice noodles, udon noodles, or garbanzos. Or any starch or extra protein you can think of.
If you don’t have tofu, you can substitute it with tempeh or chickpeas. Or try one of these Best Vegan Shrimp Brands. I would prepare the breaded kind separately and add them just before serving the soup.
You can add other veggies such as bok choy, carrots, or spinach. Making any nutritious soup is a great opportunity to use up those vegetables lying in the back of your fridge!
If you don’t have coconut sugar or brown sugar, you can use maple syrup or honey. Or even monk fruit sweetener for a zero-calorie option.
Make seafood tom kha but vegan! Using a combination of vegan shrimp and the Best Plant-Based Fish Brands, you can have that wonderful seafood flavor without the guilt.
If you just want a little sea flavor but don’t want to invest in any vegan shrimp or fish, adding seaweed will do the trick. Just cut some nori sheets using scissors and sprinkle them on top of each soup bowl when serving.
For a low-fat version, use light coconut milk instead of full-fat coconut milk. The tom kha soup won’t be as rich and creamy, but it’ll still be delicious.
Serving Suggestions
This vegan tom kha with tofu can be served all on its own. But I love serving it with some jasmine rice for a complete meal. Keep your bowl of rice and bowl of soup separate to fully appreciate the flavors and textures.
Serve this vegan Thai coconut soup with naan bread for an ultimate Asian fusion experience. I think naan bread or her cousin roti should accompany meals more often.
Tom kha also pairs wonderfully with other Thai dishes such as Pad Woon Sen (an easy Thai stir-fry with gummy yummy glass noodles). Also, these Simple Homemade Thai Curry Puffs complement the soup beautifully.
I love sprinkling fresh coriander and Thai basil before serving for an herbaceous flavor and gorgeous presentation. You can also use chopped green onions or check out our list of the Best Substitutes For Thai Basil for more ideas.
What Does Tom Kha Mean?
In the Thai language, tom means “bringing to a boil” and “kha” means galangal. So, you can see that galangal is one of the soup’s main ingredients. You can usually find it in Asian grocery stores or Asian markets online.
What’s The Difference Between Tom Yum and Tom Kha?
Both tom yum and tom kha use similar spices, but tom kha is made with rich, sweet, and creamy coconut milk and usually chicken. Tom yum is more of a hot and sour soup typically made with shrimp as the protein source.
To turn this vegan tom kha recipe into a vegan tom yum recipe, simply replace the coconut milk with more vegetable broth. You can also add more lime juice, soy sauce, and chilis if desired.
