Easy Vegan Thai Coconut Soup (Tom Kha)

Vegan Tom Kha is Thai coconut soup built on full-fat coconut milk, lemongrass, ginger and lime, with tofu and mushrooms standing in for chicken and tamari replacing fish sauce. It takes about 40 minutes from start to bowl and serves four as a main. Sour, salty, sweet and gently hot, all at once.

3 Reasons You’ll Love this Vegan Tom Kha Recipe

1. A proper bowl of dinner: Coconut milk gives the soup its body and richness, the tofu adds protein, and the vegetables bring colour and crunch. It is rich rather than light, since full-fat coconut milk is high in saturated fat, so it fills you up on a cold night without needing much beside it.
2. Aromatic and flavourful: What sets this recipe apart is the aroma and the balance of flavours. The lemongrass, lime and ginger meld together and cut through the sweetness of the coconut milk. Every spoonful tastes bright and rounded at the same time.
3. Versatile and adaptable: One of the good things about this vegan Thai Coconut Soup is its versatility. Whether you like heat or prefer milder flavours, you can adjust the chilli to suit. You can also mix and match vegetables, which makes it a handy way to use up whatever came home from the market.

Try This Recipe Also: Vegan Chili Ramen: A Bowl of Comfort and Heat

Tips & Tricks

1. Perfect consistency: To get that velvety texture, use full-fat coconut milk. Light coconut milk splits more easily and leaves the soup thin.
2. Fresher is better: When it comes to getting the most flavour from your Thai Coconut Soup, use fresh ingredients wherever you can. Fresh lemongrass, ginger and lime juice make the difference between a good bowl and a flat one.
3. The spice factor: If you like heat, be generous with the Thai chillies or red pepper flakes. If you prefer a milder soup, hold the chillies back and add them at the table instead.
4. Garnish galore: Finish the bowl with fresh coriander, chopped spring onions and a squeeze of lime just before serving. The raw lime at the end is what makes it taste like Tom Kha rather than plain coconut soup.
5. Meal prep: This soup keeps well, so make a big batch and store it in the fridge or freezer for busy days. Let it cool completely before it goes into an airtight container.

Try This Recipe Also: Delicious Vegan BUN BO HUE RECIPE

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Vegan Thai Coconut Soup (Tom Kha)

This vegan Thai Coconut Soup (Tom Kha) recipe serves approximately 4 people as a main course or 6 people as a starter. Here’s the breakdown of the prep time, cook time, and estimated calories:

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes
• Servings: 4-6
• Estimated calories per serving: 350-400 calories (for 4 servings) or 230-260 calories (for 6 servings)

Ingredients:

• 1 tablespoon coconut oil
• 150g extra firm tofu, cubed
• 3 chilli peppers, sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 stalk lemongrass, bruised and chopped into 5 cm (2 inch) pieces
• 4 cups (1 litre) vegetable broth
• 2 cups (500 ml) full-fat coconut milk
• 1 cup (about 100 g) sliced mushrooms (shiitake, cremini, or button)
• 1 tablespoon tamari or soy sauce
• 1 carrot, thinly sliced
• 1 tablespoon lime juice
• 1 tablespoon coconut sugar or brown sugar
• 1/2 teaspoon red pepper flakes, or to taste
• Fresh coriander and spring onions, for garnish

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the onion and carrot and cook until softened, about 5 minutes.
2. Add the garlic, ginger, and lemongrass, and cook for another 2 minutes, stirring frequently.
3. Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce heat and let simmer for 10 minutes.
4. Add the tofu cubes, sliced mushrooms, sliced chillies, tamari, lime juice, coconut sugar, and red pepper flakes. Simmer for an additional 5 minutes, or until the mushrooms are tender.
5. Remove the lemongrass pieces before serving. Garnish with fresh coriander and spring onions.

Video Recipe

https://www.youtube.com/watch?v=QEyDoZ26Uig

How long does vegan Tom Kha keep?

When it comes to storing your vegan Thai Coconut Soup, follow these simple steps to keep it fresh:

1. Cool it down: Allow the soup to cool completely at room temperature before storing. This prevents condensation and helps maintain the soup’s texture and taste.
2. Airtight containers: Use airtight containers to store your soup. This will keep it fresh and prevent it from absorbing any unwanted odours from your fridge or freezer.
3. Refrigerator storage: The vegan Tom Kha can be stored in the refrigerator for up to 4 days. Reheat gently over low heat on the stove, stirring occasionally, to preserve the soup’s creamy consistency.
4. Freezer-friendly: If you’d like to keep your soup for longer, it can be frozen for up to 3 months. To reheat, let it thaw in the fridge overnight before gently reheating it on the stove. Coconut milk can look grainy after freezing, so stir it well as it warms.

Frequently Asked Questions

Is Tom Kha vegan?

Not usually. The classic version, Tom Kha Gai, is made with chicken and seasoned with fish sauce, and many restaurant versions also use a shrimp paste in the base. This recipe keeps the coconut milk, lemongrass, lime and galangal character and swaps in tofu, mushrooms and tamari. If you are ordering out, ask about fish sauce specifically, since it is often left off the ingredient list.

Do I need galangal for Tom Kha?

The kha in Tom Kha is galangal, so it is the traditional root and it tastes sharper and more citrusy than ginger. This recipe uses ginger because it is easier to find, and the soup is still good. If your greengrocer or an Asian grocer stocks galangal, use it in the same quantity and you will get a more authentic result.

Can I use light coconut milk?

You can, but the soup will be thinner and less rich, and it is more likely to look split when reheated. If light coconut milk is what you have, use it and thicken the bowl with an extra handful of mushrooms or some rice on the side. Full-fat is what gives Tom Kha its texture.

How do I make it less spicy?

Leave the fresh chillies and the red pepper flakes out of the pot entirely and serve them sliced on the side. The soup still tastes like Tom Kha, because most of its character comes from the lemongrass, lime and coconut rather than the heat. You can also add another splash of coconut milk to soften a batch that has already gone too hot.

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