Creamy coconut milk, fresh lemongrass, mushrooms, red curry paste, tofu, and lime juice make this Vegan Tom Kha Soup a must-try!
I first fell for Tom Kha Soup sitting on a plastic stool at a night market in Chiang Mai. It was one of those sticky-hot nights, and yet there I was, hugging a steaming bowl like it was a cup of cocoa in the dead of winter. Something about the creamy coconut milk mingling with bright lime and fiery chilies—it was magic. Pure magic.
Flash forward to me, back home, wrapped in a sweater, craving that same cozy bowl. And guess what? Most versions I found were loaded with fish sauce and chicken. Not exactly what I was after. So I tinkered… and then I tinkered some more. (My kitchen smelled wild for a few days, let me tell ya.) But eventually, I cracked the code! This Vegan Tom Kha Soup Recipe hits all the right notes: creamy, tangy, just the right amount of heat, and totally plant-based. I promise—no passport or mosquito repellent needed.
Why You’ll Love This Vegan Tom Kha Soup Recipe?
Okay, first—this soup is ridiculously good. Like, spoon-drinking-the-last-drops-from-the-bowl kind of good.
It’s one of those meals that looks fancy enough to serve at a dinner party but comes together in about 30 minutes. (Score!) Plus:
- Coconut milk + lime = flavor bomb.
- Packed with mushrooms and tofu, it’s hearty enough for a full meal.
- Totally customizable! Don’t like spicy? Skip the chilies. Want more noodles? Load ‘em in!
- Vegan and gluten-free, but you’d never know unless I told you.
Ever had that dish where you take one bite and feel like you’re wrapped in a warm blanket? Yep. That’s this soup.
Ingredient Notes:
Before you tie that apron on, let’s talk ingredients. You don’t need to hunt down anything too crazy. Here’s what I use (and why):
- Galangal (or Ginger): If you can find galangal, awesome! It’s more citrusy and authentic. If not? Ginger works and still tastes fab.
- Lemongrass: Fresh lemongrass makes all the difference! But lemongrass paste is your bestie if you’re in a pinch (and who isn’t some days?).
- Thai Red Curry Paste: This is where the flavor explosion starts. Just don’t overdo it unless you really like sweat pouring down your face.
- Shiitake Mushrooms: Meaty, earthy, and soaks up the broth like a sponge. Button mushrooms work if that’s what you’ve got.
- Coconut Milk: Full-fat makes it luxurious. Light coconut milk? Fine, but we’re going for comfort here.
- Tofu: Extra firm. Bonus points if you press it first. No tofu? Swap in tempeh or chickpeas!
- Lime Juice & Coconut Sugar: The dynamic duo. Tangy and sweet balance the heat and creaminess perfectly.
- Rice Noodles: Optional but totally fun, like adding marshmallows to hot chocolate.
- Kaffir Lime Leaves: These add a special zing. If you find them, throw them in. If not, no biggie.
How To Make Vegan Tom Kha Soup?
Step 1: Chop It All First (Trust Me)
There’s nothing worse than burning onions because you’re still peeling garlic. I chop everything up first. Throw on some music—makes it more fun.
Step 2: Sauté the Aromatics
Grab a big pot. Toss in onions, ginger, garlic, lemongrass, and chilies. If you cook with oil, a splash helps. If not, a little water works fine. Stir and breathe in that smell! Then, stir in your red curry paste. You’re already halfway to yum.
Step 3: Veggies In!
Add mushrooms and red peppers. Keep things moving for about 5 minutes. I usually splash a little water in when it sticks because patience isn’t my strong suit.
Step 4: Broth + Coconut Milk = Love
Pour in your vegan chicken broth and coconut milk. Bring to a simmer and add your tofu cubes. Let it do its thing for 6-8 minutes. I like mine simmering while I sip tea and scroll TikTok (don’t judge).
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Step 5: Noodles (If You Want Them)
Cook them in another pot. I usually make extra because, well, carbs.
Step 6: Finish It Off
Add your lime juice and coconut sugar. Taste test—add more lime if you love that zing. You do you.
Step 7: Serve It Up!
Ladle soup into bowls, add noodles if you’re feeling it, and top with green onions, cilantro, and more lime wedges. Extra lime makes me happy.
Storage Options:
- Fridge: Keeps for 5 days in airtight containers. Store noodles separately unless you like slurping soggy noodles.
- Freezer: Skip the noodles and freeze the soup itself for 2-3 months.
Pro Tip: I pack mine for work in a thermos, and I’m basically the envy of the break room. Add lime and cilantro at lunchtime—chef’s kiss.
Variations and Substitutions:
- Protein Swap: No tofu? Tempeh or chickpeas are great.
- Veggies Galore: Add baby corn, bok choy, zucchini—clean out that fridge!
- Spicy Level: Start mild, add more chilies if you dare.
- Herbs: Thai basil, mint, or cilantro. Pick your fave.
- Broth: Vegan chicken broth tastes richer, but veggie broth works too.
What to Serve with Vegan Tom Kha Soup?
- Steamed Jasmine Rice: Classic, simple, soak up that broth!
- Thai Spring Rolls: Crunchy + creamy soup = chef’s kiss.
- Cucumber Salad: Cool, crunchy, balances the spice.
- Thai Iced Tea: Sweet and creamy.
- Mango Sticky Rice: Because dessert should always be on the menu.
Frequently Asked Questions:
Can I make it ahead of time?
Absolutely! It gets even better the next day. Just keep the noodles separate, trust me.
What if I can’t find galangal?
No stress. Ginger works great. It’s what I usually use!
How spicy is this soup?
You’re the boss. Add chilies to taste. I use three Thai chilies and it’s got a kick but doesn’t melt my face.
So, are you ready to cozy up with a big bowl of this Vegan Tom Kha Soup Recipe? I swear it’ll transport you to Thailand—no plane ticket needed. Give it a whirl and let me know how it goes! Did you tweak it? Add extra lime? Go wild with chilies? I’m all ears.
Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Vegan Tom Kha Soup Recipe
Ingredients
- 1 small white onion thinly sliced or finely diced
- 2 inches galangal or ginger grated (adjust to taste)
- 3 Thai chilies minced (adjust to taste)
- 1 stalk fresh lemongrass finely chopped (or 1-2 tablespoons lemongrass paste)
- 2-3 teaspoons Thai red curry paste adjust to taste
- 1 pound shiitake mushrooms cleaned and chopped
- 1 large red bell pepper halved and thinly sliced
- 4 cups vegan chicken broth Better Than Bouillon recommended
- 2 cans full-fat coconut milk
- 2 blocks 16 ounces each extra firm tofu, pressed and diced into ½-inch cubes
- Juice of 2 limes adjust to taste
- 2-3 tablespoons coconut sugar adjust to taste
- Fresh green onions thinly sliced (for garnish)
- Fresh cilantro leaves for garnish
- Kaffir lime leaves optional (if available)
- 3 cloves garlic minced
- 8 ounces rice vermicelli noodles optional
Instructions
Preparation
- Begin by preparing all vegetables and aromatics. Thinly slice or dice the white onion, grate the galangal or ginger, and mince the garlic and Thai chilies. If using fresh lemongrass, finely chop the stalk; otherwise, measure out the lemongrass paste.
Sauté Aromatics
- In a large non-stick pot over medium-high heat, add the white onion, galangal or ginger, Thai chilies, lemongrass, and garlic. Stir frequently to prevent sticking, adding a small amount of water as needed. Sauté for 1-2 minutes until fragrant. Incorporate the Thai red curry paste and continue stirring for an additional 1-2 minutes until evenly combined.
Cook Vegetables
- Add the chopped shiitake mushrooms and sliced red bell pepper to the pot. Sauté for 5 minutes, stirring frequently. Add water in small amounts as necessary to prevent burning.
Add Broth and Coconut Milk
- Pour in the vegan chicken broth and coconut milk. Reduce the heat to medium and bring the soup to a gentle simmer. Add the cubed tofu and cook for 6-8 minutes until heated through.
Prepare Rice Noodles (Optional)
- If including rice vermicelli noodles, cook them in a separate pot according to package instructions. Set aside.
Finish Seasoning
- Add the coconut sugar and lime juice to the soup, adjusting quantities to taste. Allow the soup to warm for an additional 1-2 minutes, then remove it from the heat.
Serve
- Ladle the soup into serving bowls. If using noodles, divide them evenly among the bowls prior to adding the soup. Garnish with sliced green onions, fresh cilantro leaves, and additional lime wedges if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
