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overhead view of a bowl of Thai Coconut Soup (Vegan Tom Kha) topped with fresh herbs and red chili peppers.
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Easy Thai Coconut Soup (Vegan Tom Kha)

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!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: Thai, Thai-inspired
Servings: 8 servings
Calories: 390kcal
Author: Nora Taylor

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
US Customary - Metric

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

  1. 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.
  2. For gluten free, replace the soy sauce with gluten free soy sauce or tamari and use gluten free red curry paste.

Nutrition

Serving: 1of 8 servings | Calories: 390kcal | Carbohydrates: 22g | Protein: 10g | Fat: 32g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 440mg | Potassium: 833mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1505IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 6mg