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!
Looking to spice up your Asian appetizer game? Give Vegan Spring Rolls, Vegetable Tempura, and Vegan Miso Soup a try. With their crispy veggies and savory broth, they're perfect for adding some delicious variety to your menu!
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.
📖 Recipe
Vegan Thai Soup
Ingredients
- ½ julienned red onion
- ½ julienned red bell pepper
- 3 sliced mushrooms
- 2 cloves of garlic, finely chopped
- ½-inch piece of ginger root, peeled and finely chopped
- ½ Thai chili, finely chopped*
- 2 cups vegetable broth or water
- 1 14-ounce can coconut milk
- 1 tablespoon coconut, cane or brown sugar
- 10 oz firm tofu, cubed
- 1 tablespoon 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.
Cristina Mckay says
Such a great soup. We keep this in our weekly rotation. It’s super easy and quick!
Iosune says
Hi Cristina! So glad you guys like it 🙂
Rose says
Making as a side dish to my Thai crunch salad, I figured it need more veggies, so I used what I has leftover from making the salad plus…green and red cabbage, cauliflower, broccoli, green onions, baby bells, and carrot sticks. Added some Thai green chili paste as I didn’t have a Thai chili and it came out great. It was a great compliment to the salad! 🙋♀️🌹
Iosune says
Hi Rose! Sounds great 🙂
Iwona says
Love this soup! So easy to make and it’s delicious.
Making it so often and can’t get enough !
Iosune Robles says
Hi Iwona! So glad you liked it 🙂
Tasha says
This is my go to recipe when I'm sick or on really cold days in the winter. Highly recommended 👌 I add Gochujang vegan chili paste for extra spice, it soothes the throat. I also add extra onion!
Iosune Robles says
Hi Tasha! I'm so glad you liked it 🙂
Niki says
This is one of my favourite dishes. I use red curry pasta instead of chilli and it taste so good!
Iosune Robles says
Hi Niki! I so glad you liked it 🙂
Lyn De Rose says
This soup recipe is the easiest soup recipe I’ve ever made .. I added lemon grass… if not fresh you can get concentrated lemon grass in a tube from most supermarkets . Having spent time in Thailand over the last 30 years.. this soup has truly authentic flavours ‘YUMMY’
Iosune Robles says
Hi! Thank you so much for your kind comment 🙂
Ann Marie McCullough says
This was absolutely delicious! Next time I will use the whole red onion, whole bell pepper, and more mushrooms. Thanks for a great recipe!
Iosune Robles says
Hi Ann Marie! I'm so glad you liked it 🙂
Alannah says
Made a double batch of this tonight for dinner and it was delicious! Very light, fresh and healthy yet filled us right up. We skipped on the Thai chili because we didn't want it too spicy, just added a few dashes of red chili powder for a little kick. Great recipe, thank you!
Iosune Robles says
Hi Alannah! I'm so glad you liked it 🙂
dora says
easy and tasety
Iosune Robles says
Thank you so much 🙂
Marjorie says
I made this and really liked it. I did add a quarter cup of cooked brown rice and broccoli florets before servicing to add a little more heartiness to it. And I didn’t have the Thai chili but I added about a teaspoon of Thai chili paste which offered a little flavor depth as well. Will definitely make it again!
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Erikka says
I love this soup so much. Just found the recipe pie a month ago and already made it about 5 times. I love your simple recipes it’s making my transition to vegan much easier! Thank you!
Iosune Robles says
Hi Erikka! Thanks for your kind comment 🙂
Angela says
I made this tonight with some Naan. It is absolutely delicious!!! I did add salt, a teaspoon of turmeric, tomato paste and some saffron threads. Even my 10 yr old twins loved it!!! Thank you so much for sharing this recipe.
Iosune Robles says
Hi Angela! Thanks for your kind comment 🙂 Sounds so good!
Sidnee says
So easy to make and so delicious! I went a little heavier on the garlic and Tamari, added a couple potatoes, some salt, and it was PERFECT- so fresh and savory. I’ll definitely make this again!
Iosune Robles says
Sounds so good! I'm glad you liked it!
Daniel says
What kind of mushroom should be used?
shiitake? mun? agaricus? amanita? or it's not important?
Iosune Robles says
Hi Daniel! Feel free to use your favorite kind of mushroom 🙂
Tulsi says
Should we need to add salt or not?? As it was missing in ur recepie!
Iosune Robles says
Feel free to add salt! It's up to you 🙂 Use it instead of the tamari or soy sauce.
Ginger says
Thought it was quite good for a very quick meal. Following the recipe, using the veggies I had on hand, broccoli, onions, mushrooms & carrots. Added some red curry paste as one of the other reviewers suggested along with some Chili paste as I did not have a Thai Chili. Served it with some ramen noodles and had an easy quick delicious meal.
Iosune Robles says
Sounds so good 🙂 Have a nice day!
Sara says
Delicious, easy, and under 30 minutes?! Yes! Perfect recipe for long days working from home during a pandemic with two children aged 3 and under! We did add some extra heat, but what a wonderful recipe! Will absolutely make it again! Thank you for sharing.
Iosune Robles says
Hi Sara! I'm so glad you liked it 🙂 Have a nice day!
Greta Kobylinski says
Super easy, not very time consuming, and is delicious!! I was thinking next time I might use lite coconut milk to make it a little less rich, but that's just personal preference!
Iosune Robles says
Hi Greta! So glad you liked it 🙂 Have a nice day!
Jess says
This is so easy to make and delicious! I usually don't cook on week nights because I meal prep, but this comes together fast without a lot of dishes. The flavor is amazing! I used lite coconut milk and am very happy with this dish. Thank you!
Iosune Robles says
Hi Jess! I'm glad you enjoyed our vegan thai soup! It's just amazing 🙂