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.
To 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 1x
- Category: Main dish
- Cuisine: Vegan, Thai
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 firm 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
So delicious!
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Hi Kate! Thanks a lot 🙂
I have made this recipe no less than 5 times since I discovered it about a month ago. It’s quick and delicious. To bulk it up a bit, I sometimes cook some ramen separately, and serve it on one side of the bowl and add the soup. I also like more than a handful of cilantro.
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Hi Linda! So glad you like it 🙂
When I saw this recipe I was a little hesitant as I have made similar things and did not get the outcome I was hoping for…but his recipe rocks! It has great taste. The half Thai Chili is he perfect amount of heat. I added a little salt but otherwise I am super impressed!
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Hi Holly! I’m so glad you liked it 🙂
Can this be made without sugar? How would it affect the taste?
Hi Lucia! Yes, you can, although it will taste less sweet and not like the classic recipe 🙂
Thanks for this awesome recipe! I made it yesterday. I doubled the recipe and I used carrots, broccoli, portabello mushrooms, cauliflower and sweet potato. I parboiled the carrots and sweet potato before adding. It was delicious and a huge hit with everyone who tasted it. The only thing I would change is to cut the broccoli and cauliflower a little smaller next time.
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Hi Inba! You’re so welcome 🙂 Sounds so good!
I didn’t follow the recipe exactly, but I followed it for inspiration. I added a can of stewed tomatoes, kale, shredded cabbage and shredded carrots (plus the veggies in this recipe), to make it hardier. Adding the coconut milk and ginger to the pot made the soup taste amazing! Thank you for the idea! 🙂
Hi Minnie! Sounds great 😉 You’re so welcome!
Thanks, Iosune. I didn’t realize that you’re in Spain, too. Not a huge soy fan, but I love chickpea tofu and it’s super easy to make. They’re aren’t great vegan options around here (I live in Estepona), but that’s changing slowly. I had an amazing vegan burger at a new restaurant here called Picassos. She had other vegan dishes as well. If you’re in the area, be sure to check it out!
Hi Pam! I’ve lived in Malaga my whole life, but I live in Seville now 🙂 I’ve never been to that restaurant, but I’ll go next time!
This turns out to be a sweet, watery, grey soup with not much flavour. I needed to add lots more soy sauce to make it palatable. I would like to know how you got that appetising red colour because there is no ingredient that would make it look like that. Hope you will answer.
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Hi Jacquie! I’m so sorry the recipe didn’t work for you, but it works and it’s actually really popular on the blog, our readers love it 🙂 I use the ingredients you see in the recipe and also follow all the steps, that’s all!
Hi. It’s got flavour but like mentioned earlier, I couldn’t get the red colour as well, just off white after adding the tamari. But, thank you..there’s food on the table. All good.
Hi Sj! So glad you liked it 🙂
How can you get that appetising pink colour – mine is an insipid white. You don’t have any red coloured ingredients in it. It tastes like a very sweet coconut milk soup. Disappointing.
Hi Jacquie! Have you used the same ingredients? The orange color is because of the tamari 🙂 My soup doesn’t taste like a sweet coconut milk soup, I’m so sorry the recipe didn’t work for you. Have you follow all the steps?
Oh my. So good. Made this tonight in two pots – one for my meat eater husband who had some leftover chicken in it (yuck 🙂 ) – and one for me with delicious cubed tofu.
Both of us were very satisfied. Thanks for a great and quick recipe.
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Hi Elke! You’re so welcome 🙂 So glad you guys enjoyed it!
I made this & good Lord just beyond delicious. Honest to goodness best soup I’ve ever made in my life. Amazing flavor. Cilantro is key. Thank you so much for this recipe!
Hi Traci! Thanks a lot 🙂 So glad you liked it so much!
Great recipe. I make it almost every other week 🙂
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Hi Trevor! Thanks a lot 🙂 So glad you like it!
Very nice and hit the spot. This is ideal as well for those on a vegan-keto or near vegan-keto diet and looking for a dinner option. It was very filling and kept from me FROM having the munchies!
Hi Bina! Thanks a lot for your comment 🙂
This is an amazing recipe. So simple and so good. I don’t eat tofu, plus I live in Spain and it’s not available in my regular market, so I just left it out. The coconut milk, the cilantro, the lime…perfection! My non-vegan guests loved it! Next time I’ll try it with chickpea tofu. Thank you, Iosune, for sharing this wonderful recipe.
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Hi Pam! So glad you enjoy it 🙂 I live in Spain as well, and you can find it at Mercadona, El Corte Inglés, Aldi, Lidl, Hipercor, Carrefour (not all of them) and also at most local health stores 🙂
Tried this recipe today and it was delicious. Did not have any chili or veggie broth since I did not have any on hand but it was still great. Added a bit of sriracha afterwards for spice. Also added cut baby corn and carrots and it was mouth watering. Might add a bit more coconut milk next time to get that extra coconut flavor 😋😋 thnx 10/10
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Hi! Sounds great 🙂 So glad you liked it!
Everyone in my family loves this and it is so quick and easy.
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Hi Jason! So glad you guys like it 🙂