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Bowl of vegan tom kha soup garnished with parsley and scallions.
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5 from 1 vote

Vegan Tom Kha Soup (Thai Coconut Soup)

This vegan tom kha soup is a rich and comforting Thai Coconut Soup, perfect for a cozy meal. Ready in just 30 minutes, it's easy to make and full of flavor. Ideal for those chilly days when you want a quick, satisfying dish to warm you up.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Thai
Diet: Vegan
Servings: 4 servings
Calories: 325kcal
Author: Iosune Robles

Ingredients

  • 2 cups vegan chicken broth or vegetable broth, I used Better Than Bouillon No Chicken Base mixed with water
  • 1 14-ounce can full-fat coconut milk
  • 1 stalk lemongrass bottom half only, cut into 2-inch (5 cm) pieces, or 1 tablespoon of lemongrass paste if you can't find it
  • 2-inch (5 cm) piece galangal sliced, or ginger root if you can't find galangal (though it won’t taste exactly the same)
  • 1-2 Thai chilies cut into large pieces
  • 8 ounces mushrooms sliced, I used shiitake
  • 1 block firm or extra-firm tofu 14-16 ounces (400-450 g)
  • 2 tablespoons vegan fish sauce or soy sauce
  • 1 teaspoon brown sugar
  • 2 tablespoons lime juice
US Customary - Metric

Instructions

  • Prepare the soup base: Add the vegan chicken (or vegetable) broth and coconut milk to the pot, and bring to a boil. Then, add the lemongrass, galangal, chilies, mushrooms, tofu, vegan fish (or soy) sauce, and sugar, and stir everything together.
    Ingredients for vegan tom kha soup in a pot before cooking.
  • Simmer: Reduce the heat and let it simmer for 15 minutes.
    Vegan tom kha soup in a large pot before adding the lime juice.
  • Finish the soup: Turn off the heat, add the lime juice, and stir well.
    Vegan tom kha soup in a large pot after adding the lime juice.
  • Serve and garnish: Serve the soup in bowls and garnish with fresh cilantro and sliced green onions. This step is optional, but it adds a nice touch to the presentation.
    Bowl of vegan tom kha soup topped with fresh parsley and scallions.
  • Important note: This soup is typically served with galangal, lemongrass, and Thai chilies for flavor and presentation, but they are not meant to be eaten. You can remove them before serving if you prefer.

Notes

  • I used frozen lemongrass and galangal because that’s what I could find. I thawed them overnight in the fridge before using.
  • If you can find makrut lime leaves, add 4 for extra authenticity. If not, no worries, the soup will still be delicious. I couldn’t find them, so I didn’t add them. The leaves aren’t meant to be eaten, so you can serve the soup with the leaves and remove them before eating.
  • Store leftover soup in an airtight container in the fridge for up to 3 days.
  • Freeze the soup for up to 2-3 months in an airtight container or freezer-safe bag.
  • Reheat from the fridge on the stove over low heat or in the microwave, or reheat from frozen by simmering on the stove until hot.

Nutrition

Serving: 1serving | Calories: 325kcal | Carbohydrates: 15g | Protein: 13g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 994mg | Potassium: 511mg | Fiber: 1g | Sugar: 4g | Vitamin A: 254IU | Vitamin C: 3mg | Calcium: 156mg | Iron: 5mg