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.
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!