We love Thai food, especially Alberto, he wants to go to South East Asia badly because of the weather, landscapes and of course because of the food. I prefer Japanese and Korean cuisine, although I could eat every Asian dish as long as it’s vegan.
I know winter is the perfect time to eat soup, but I make them all year long, even when it’s really hot outside (105ºF or 40ºC, I know, I’m crazy!) because I’m a soup-aholic.
OUR LATEST VIDEOSTo make this soup, you only need one pot, so you spend less time cleaning, yay! Besides, I also adore this recipe because you can add literally every veggie you’ve got on hand. Coconut milk, Thai chili and tofu are my main ingredients, I always add them to this soup.
This recipe is inspired by the traditional Tom Kha Gai soup, which is made with chicken and some veggies that are almost impossible to get here in Spain. I make my own version, which is so tasty and plant based, good for the planet, the animals and your health!
Tips:
- Use any veggies or sweeteners you want.
- If you don’t like spicy food, omit the chili. You can add any other type of fresh or dried chili or even some spicy sauce.
- The coconut milk is the main ingredient, but if you don’t like it, add more vegetable broth or some plant milk of your choice. Add less coconut milk and more broth if you prefer a lighter soup.
- We added firm tofu, but any type of tofu will do.
- Sea salt can be used instead of the tamari or soy sauce.
- Lemon juice is also okay.
- If you don’t like cilantro, use some parley or any other fresh herb instead. You can also omit this ingredient.
Vegan Thai Soup
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 3-4
- Category: Gluten Free, Entrées, Sides & Main Dishes
- Cuisine: Vegan, Thai-Inspired, Asian-Inspired
You only need one pot to make this delicious vegan Thai soup. It’s made with easy to get ingredients and you can add your favorite veggies.
Ingredients
- 1/2 julienned red onion
- 1/2 julienned red bell pepper
- 3 sliced mushrooms
- 2 cloves of garlic, finely chopped
- 1/2-inch piece of ginger root (about 1 cm), peeled and finely chopped
- 1/2 Thai chili, finely chopped*
- 2 cups vegetable broth or water (500 ml)
- 1 14-ounce can coconut milk (400 ml)
- 1 tbsp coconut, cane or brown sugar
- 10 oz tofu, cubed (275 g)
- 1 tbsp tamari or soy sauce
- The juice of half a lime
- A handful of fresh cilantro, chopped
Instructions
- Place all the veggies (onion, red bell pepper, mushrooms, garlic, ginger and Thai chili), broth, coconut milk and sugar in a large pot.
- Bring it to a boil and then cook over medium heat for about 5 minutes.
- Add the tofu and cook for 5 minutes more.
- Remove from the heat, add the tamari, lime juice and fresh cilantro. Stir and serve.
- Keep the soup in a sealed container in the fridge for up to 5 days. You can also freeze it.
Notes
* Feel free to use any type of chili you want.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 339
- Sugar: 5.3 g
- Sodium: 297.4 mg
- Fat: 27.6 g
- Saturated Fat: 19.7 g
- Carbohydrates: 15.6 g
- Fiber: 3.2 g
- Protein: 14.8 g
Cashews in the picture but don’t see them in the recipe. This is my favorite Thai soup and have been trying for years to find something as good as I get in a restaurant so am super excited and want to make it correctly.
I’m ready to make it and just bought everything I need. So am excited to hear back from you.
Now have a great weekend and thanks for all you do. My mouth is watering just talking about it. .
Hi Elizabeth! We used the cashews as a topping, you don’t need them to make the recipe 🙂 Hope uou enjoy it!
This soup base looks PERFECT! I have to try this and soon! Yum! Thanks for blogging about this Thai Soup – I have been craving something like this for a while!
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Hi Jennifer! Thanks a lot 😀 I hope you like it!
hi I am 70 and not too good w computer . can u please tell me how to print just the soup ingredients not all the pics? thanks !!
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Hi Carol! Select the ingredient list with your mouse, click on the right button, select print… and then print again 🙂 Hope it works for you!
Prepared it yesterday for my birthday supper. It was wonderful! Will definitely come back to the recipe in the future! Thanks for sharing it! <3
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Hi Lena! I’m so glad you liked it 🙂
This looks amazing! Thank you so much for this recipe 🙂
Hi Kim! Thanks a lot 😀 You’re so welcome!
Thank you for sharing this! I loved it! My first time making it today and I added in mangetout, babycorn and Portobello mushrooms in place of tofu. It was yummy! Will add another chill next time. Thanks again!
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Hi Lianne! You’re so welcome 😀 Sounds great!
After searching long and hard for a vegan Thai soup, I finally stumbled upon this recipe. I made it last night, it was so quick, simple, and delicious. I added a tablespoon of Thai red curry paste and instead of mushrooms I used shallots and some salad greens. Yummmm! I can’t wait to try more recipes from this site.
Hi Amanda! Thanks a lot 🙂 So glad you liked it!
Just finished making it, with the veges that I had on hand (so, celery instead of bell pepper and no mushrooms so a handful of spinach). It’s an instant success! Amazing to find a recipe comparable to restaurant flavor that I can make at home and it’s so healthy! I’ve added it to my favorites. Thank you!!
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Hi Kate! Thanks a lot for your kind words 😉 So glad you liked it so much!
Could I substitute another more easily found chili for this soup? Japaleno? Thanks!
Hi S! I’ve never used jalapeño myself, but I think it could work. Cayenne powder is also a great choice. Hope it helps!
What type of sugar do they use in the Thai soup?
Hi Eileen! I used coconut sugar, but any type of sugar will do 🙂
It’s in the triple digits in this Texas summer heat, but we made this soup for lunch anyway. It was so very good. We ate every last drop.
Hi Becky! I make soups all year long, I love them 🙂 So glad you liked it!