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 add more Asian-inspired dishes to your menu? Give my Tofu Pad Thai, Vegan Spring Rolls, Vegetable Tempura, and Vegan Miso Soup a try. They're all easy to make at home and perfect for adding more delicious variety to your meals.
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.
Love it? Leave a rating!
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.
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!