This Thai Coconut Soup (Vegan Tom Kha) is incredibly aromatic and flavorful, loaded with tender vegetables, and has the creamiest, dreamiest coconut curry broth. An easy 1-pot comfort food!
For more vegan Thai-inspired recipes, check out my Vegan Thai Green Curry, my easy Vegan Pad Thai, and this veggie-packed Vegan Thai Red Curry.
Consider me hooked on this easy vegan Thai Coconut Soup. It’s a just-plain-incredible Thai-inspired soup known for its vibrant, aromatic flavors and a wonderfully creamy texture. Every time I make it, we never have any left over!
This classic Thai soup is traditionally made with chicken (the “gai” in tom kha gai), but my vegan version uses tofu instead. Simmered with potatoes, carrots, and mushrooms in a coconut curry broth infused with lemongrass, red curry paste, and simple aromatics, every slurp is extraordinary. We like eating it with fresh garnishes, but it’s just as good with rice noodles or cooked rice.
*Note that my version is a easy recipe with pantry staples and made vegan, and is not authentic.
Why you’ll love this Thai coconut soup (tom kha)
- So. Much. Flavor! Tom kha is known for its vibrant, citrusy, aromatic flavors, and my vegan version is no exception.
- Creamy and comforting – Think of tom kha as the creamy version of tom yum soup. It’s just as amazing, but extra creamy thanks to canned coconut milk.
- Easy 1-pot recipe – Like all of my favorite soups and stews, this easy coconut soup comes together in only one pot with simple ingredients.
How to make vegan tom kha soup
Find the complete printable recipe with measurements below in the recipe card.
Start by sautéing the onion in a large, oiled soup pot over medium heat. Once translucent, add the ginger, red curry paste, lemongrass paste, and mushrooms. Stir constantly and sauté for a few more minutes.
Ginger vs. galangal
For a more authentic Thai soup, try replacing the ginger with galangal. It’s part of the ginger family and used as the main flavor agent in traditional tom kha recipes. You can usually find fresh or frozen galangal in Asian grocery stores.
Add the carrot, potato, tofu, broth, and coconut milk.
Stir and heat to a boil. Simmer the coconut soup until the vegetables are fork-tender.
To finish, stir in the soy sauce, maple syrup, and lime juice. Taste and add more salt, soy sauce, or lime juice as needed.
Ladle the soup into bowls and garnish with chopped cilantro, cashews, green onions, and lime wedges. Enjoy!
Cooking with fresh lemongrass 101
Both lemongrass paste and fresh lemongrass work here. I used the paste because it’s convenient, but the fresh stalks bring an unbeatable pop of herb and citrus flavor!
If you’d prefer to use fresh lemongrass here, pound the stalk with the side of a knife before cutting it into 2-inch pieces. Add the pieces to the soup as normal, but remove and discard them once the potatoes and carrots are tender.
Frequently asked questions
If you’re looking for a little more flavor in the broth, sauté Makrut lime leaves and/or Thai chilies with the other aromatics, or stir in 1 tablespoon of vegan fish sauce at the end.
There’s room for more vegetables, too. Frozen peas, edamame, diced tomatoes, baby corn, shiitake mushrooms, or diced bell peppers would all be great add-ins. Or, when the soup is ready, stir in diced bok choy, kale, or spinach until the leaves wilt.
Since this is a coconut soup recipe, there’s really no replacing the coconut milk! But if you’re really not a fan, you could try using an equal amount of cashew cream instead. The soup will be a little different but still be creamy and flavorful.
Sure! Replace the soy sauce with tamari and use gluten-free red curry paste.
Yes, as long as you wait to add the lime juice and garnishes. Prepare the soup as normal, then keep it in a sealed container in the fridge until you’re ready to reheat it with fresh lime juice.
The leftover soup can be stored in an airtight container in the fridge for 3 to 4 days. It freezes well for about 1 month, too! Thaw the leftovers in the fridge overnight, then reheat on the stove or in the microwave the next day.
Easy Thai Coconut Soup (Vegan Tom Kha)
Ingredients
- 1 tablespoon vegetable oil
- 1 small sweet onion sliced
- 2 tablespoons grated fresh or frozen ginger
- 2 teaspoons Thai red curry paste vegan-friendly
- 1 tablespoon lemongrass paste or 1 stalk lemongrass
- 8 ounces cremini mushrooms sliced
- 1 large carrot peeled and sliced
- 2 cups peeled and diced potato either sweet potato or gold
- 14.5 ounce extra-firm tofu diced into small cubes
- 4 cups vegetable broth I used Better Than Bouillon No Chicken
- 3 13.5 ounce cans full-fat coconut milk
- 3 tablespoons soy sauce
- 1 tablespoon pure maple syrup
- 3-4 tablespoons fresh lime juice or more, to taste
- salt to taste
For Serving
- chopped cilantro
- chopped cashews
- 2-3 sliced green onions
- lime wedges
Instructions
- In a large soup pot, heat the oil over medium heat and add the sliced onion. Sauté for about 5 minutes, until translucent. Add the ginger, red curry paste, lemongrass paste (see Notes for fresh lemongrass), and mushrooms. Stir constantly and sauté for 3-4 minutes.
- Add the carrot, potato, tofu, broth, and coconut milk. Stir well and bring to a boil. Simmer over medium heat for about 15 minutes, or until the potato and carrots are fork tender.
- Stir in the soy sauce, pure maple syrup, and lime juice. Taste; add salt if needed, or more soy sauce/lime juice, as desired.
- Serve with chopped cilantro, cashews, green onions, and lime wedges.
Notes
- To use fresh lemongrass, pound it with the side of a knife, then cut into 2-inch pieces. Add to the soup, then remove it after the potatoes and carrots are tender.
- For gluten free, replace the soy sauce with gluten free soy sauce or tamari and use gluten free red curry paste.
