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.
Sirina says
Delicious!! As well as being a great tasting soup, it’s also very visually pleasing 🙂 To bulk it up a bit, I added a serving of rice noodles to go with it.
Iosune Robles says
Hi Sirina! So glad you liked it 🙂 Have a nice day!
Shellby says
Hi! I was wondering if you could make this in an instant pot? And if so how? I've made this as is and it was WONDERFUL!! but would love to know if it could be made in an instant pot.
Iosune Robles says
Hi! Feel free to make it in an instant pot 🙂 But, I think that the cooking time will be different! Have a nice day!
Janice says
Hi, you have many great recipes!! Thank you!! This Thai soup is called Tom Kha Gai ..
Generally made with chicken, but tofu is a great alternative.
When I make it I use about two teaspoons of Thai red curry paste, it lends a great flavor and makes the soup red..You can also use Thai red chili paste for more heat..Here in the US Thai red curry paste is in most large grocery stores..it comes in a small bottle or can.. Thanks for all of your recipes especially the healthy versions..
Katharine says
Whoa, this was The Best Thai soup that I've ever made. My family loved it too!
Iosune Robles says
Hi Katharine, that sounds great 🙂 I am so glad you liked it!
Rahul says
Great recipe. Simple and so delicious. I added some Kale with tofu to give it more green feel.
Iosune Robles says
Hi Rahul, that sounds amazing 🙂 Have a nice day!
Kate says
So delicious!
Iosune says
Hi Kate! Thanks a lot 🙂
Linda LaRue says
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.
Iosune says
Hi Linda! So glad you like it 🙂
Holly says
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!
Iosune says
Hi Holly! I'm so glad you liked it 🙂
Lucia says
Can this be made without sugar? How would it affect the taste?
Iosune says
Hi Lucia! Yes, you can, although it will taste less sweet and not like the classic recipe 🙂
Inba Packirisamy says
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.
Iosune says
Hi Inba! You're so welcome 🙂 Sounds so good!
Minnie says
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! 🙂
Iosune says
Hi Minnie! Sounds great 😉 You're so welcome!
Pam says
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!
Iosune says
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!
Jacquie Cozens says
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.
Iosune says
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!
Sj says
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.
Iosune says
Hi Sj! So glad you liked it 🙂
Jacquie says
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.
Iosune says
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?
Elke Speliopoulos says
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.
Iosune says
Hi Elke! You're so welcome 🙂 So glad you guys enjoyed it!
Traci Lipton says
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!
Iosune says
Hi Traci! Thanks a lot 🙂 So glad you liked it so much!
Trevor says
Great recipe. I make it almost every other week 🙂
Iosune says
Hi Trevor! Thanks a lot 🙂 So glad you like it!
Bina says
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!
Iosune says
Hi Bina! Thanks a lot for your comment 🙂
Pam says
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.
Iosune says
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 🙂
ZR says
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
Iosune says
Hi! Sounds great 🙂 So glad you liked it!
Jason W says
Everyone in my family loves this and it is so quick and easy.
Iosune says
Hi Jason! So glad you guys like it 🙂
Trevor says
Fantastic vegan thai soup. Very easy to make! Making it a third time as I write this comment 🙂
Iosune says
Hi Trevor! Thanks a lot 🙂 So glad you liked it so much!
Genevieve says
What kind of tofu did you use?
Iosune says
HI Genevieve! I used firm tofu 🙂
Katya says
Love this recipe!!! It's so good while being surprisingly simple-- very flavorful from the spicy pepper/salt/lime/cilantro. As an amateur cook and busy grad student, 10/10! Thanks!
Iosune says
Hi Katya! Thank YOU 🙂
Ed says
What I love about your recipes is that they are simple, quick and you don't end up halfway through thinking 'damn I don't have red miso..'. Ive used 3 of your recipes so far and my cooking is average at best but these are flawlessly super tasty! Keep 'em coming!
Iosune says
Hi Ed! Thanks a lot for your kind words 🙂 So glad you like our recipes!
Joe says
We made it and it's just coconut milk with chunks
Iosune says
Hi Joe! Have you followed all the steps and used the same ingredients? It's a really flavorful soup 🙂
Leena says
Love this recipe, it's one to keep in your back pocket! It's super simple and delicious! I've tried a few recipes and they just never tasted right, something was always missing. Thank you for sharing this awesome recipe!!!
Iosune says
Hi Leena! You're so welcome 🙂 SO glad you liked it so much!
cheffinghell says
Followed the recipe to a T (except I omitted the coconut sugar as I didn't have any). Hands down best soup I've ever made, too easy and too good. Although, my soup did not look orange... Was very grey in colour, but worth it anyway. Doesn't really need the coconut sugar either. Will be making again in a few days. Thanks for this!
cheffinghell says
Also used coconut aminos instead of soy!
Iosune says
Hi Cheffinghell! So glad you enjoyed it 🙂
Lisa says
I made this & it's really good! Thanks!
Iosune says
Hi Lisa! You're so welcome 🙂 So glad you liked it!
Marlene Ford says
Going to make this soon. Wondering if I could use coconut water for half the coconut milk and use lite coconut milk for the rest? Just want to cut down on the fat a bit. I also like soup anytime of the year and my freezer is usually well stocked.
Iosune says
Hi Marlene! I think it could work 🙂 You could also use some vegetable stock instead. Hope you like it!
Cheryl Clausson says
I made this 2 nights ago. It was extremely sweet – like eating a hot dessert. I even cut the sugar in half. If I made this again, I would eliminate added sugar completely, but I think it would still be far too sweet. Any suggestions how to cut the sweet and increase the savory in this recipe?
Iosune says
Hi Cheryl! Have you used the same ingredients and followed all the steps? This recipe is not very sweet, as it's only made with 1 tbsp of sugar for 3-4 servings, and the remaining ingredients are savory. Did you use unsweetened coconut milk? Hope it helps!
Rose says
Great soup! This is only day 3 of my new vegetarian diet. So glad I found this recipe. I followed the recipe to the T and it came out great. All I did have to add was some salt. Will be making it again.
Iosune says
Hi Rose! Thanks a lot 🙂 So glad you enjoyed it!
Niki says
The soup was easy to make and so delicious, smooth and decadent. The whole family enjoyed it!
The kids requested we put rice noodles next time. There will definitely be a next time! Thank you
Iosune says
Hi Niki! I'm so glad you liked it 🙂 Have a nice day!
Ana Underberg says
The soup when I first made it tasted gross, but I added more vegetable broth, more lemon juice, some lemongrass seasoning, and more soy sauce and it was awesome.
Ps, sautée the vegetables in the pot for a minute or two to soften them and make them taste better
Iosune says
Hi Ana! I think the soup is delicious if you follow my recipe, but feel free to add any ingredients you want 🙂
donna says
easy and fantastic
Iosune says
Hi Donna! Thanks a lot 🙂
Mandy Govender says
We made it a home countless times and loved every sip.
Iosune says
Hi Mandy! SO glad you liked it 😀
Etak says
Just stumbled on your site, still new to veganism so I’m made up with this recipe 😊 especially all the tips! I usually rely on caramelising the onions and whatever to get a base flavour, for soups, and then either stock or tomatoes for the ‘base liquid’ , if that makes sense. So thank you so much for a new line of soups and I look forward to making this and perusing the rest of your site 😀💚 great work
Iosune says
Hi Etak! You're so welcome and thank YOU for your kind words. Hope you enjoy the soup 🙂
Karen later says
What ingredient makes the pretty peach color?
Is this a good soup to serve with shrimp panang curry. Want to impress my company!
😄
Do I double recipe for 6?
Iosune says
Hi Karen! It has a peach color because of the tamari, sugar and broth 🙂 Yes, just double the recipe. Hope you enjoy it!
Kristina says
So delicious!! I used Thai Basil instead of cilantro and I absolutely loved it! I used a LOT of Thai chiles as well - spicy!! Thanks so much 🙂
Iosune says
Hi Kristina! Thanks a lot 🙂 Sounds great!
Ellora Carman-Boidock says
This sounds great. I need to make 2 gallons for a crowd, how much does this recipe yield so I know how much to change the recipe?
Iosune says
Hi Ellora! This recipe is for 3 or 4 people, but I can't tell you the exact amount, sorry!
Becky Payne says
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.
Iosune says
Hi Becky! I make soups all year long, I love them 🙂 So glad you liked it!
eileen mutanhu says
What type of sugar do they use in the Thai soup?
Iosune says
Hi Eileen! I used coconut sugar, but any type of sugar will do 🙂
S says
Could I substitute another more easily found chili for this soup? Japaleno? Thanks!
Iosune says
Hi S! I've never used jalapeño myself, but I think it could work. Cayenne powder is also a great choice. Hope it helps!
Kate West says
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!!
Iosune says
Hi Kate! Thanks a lot for your kind words 😉 So glad you liked it so much!
Amanda says
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.
Iosune says
Hi Amanda! Thanks a lot 🙂 So glad you liked it!
Lianne says
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!
Iosune says
Hi Lianne! You're so welcome 😀 Sounds great!
Kim says
This looks amazing! Thank you so much for this recipe 🙂
Iosune says
Hi Kim! Thanks a lot 😀 You're so welcome!
Lena says
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
Iosune says
Hi Lena! I'm so glad you liked it 🙂
Carol Raftis says
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 !!
Iosune says
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!
Jennifer says
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!
Iosune says
Hi Jennifer! Thanks a lot 😀 I hope you like it!
Elizabeth Berry says
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. .
Iosune says
Hi Elizabeth! We used the cashews as a topping, you don't need them to make the recipe 🙂 Hope uou enjoy it!