This vegan tom kha soup is a rich and comforting Thai coconut soup, perfect for a cozy meal. Ready in just 30 minutes, it's easy to make and full of flavor. Ideal for those chilly days when you want a quick, satisfying dish to warm you up.
Looking for more Asian-inspired dishes? Check out my spicy Korean tofu, vegan pho, and vegan ramen recipes. Each one is packed with flavor and perfect for anyone craving comforting, plant-based meals!
This soup is a perfect balance of creamy coconut milk, savory broth, and aromatic spices. The combination of fresh ingredients creates a comforting soup that warms you from the inside out. It's a wonderful choice for anyone looking for a plant-based version of the classic Thai soup, without compromising on taste.
The best part of this soup is how quickly it comes together. With just a few ingredients and 30 minutes of cooking, you'll have a rich, flavorful bowl ready to enjoy. Whether you're a Thai food lover or a newcomer, this soup will quickly become a favorite!
Ingredients for vegan tom kha soup
- Vegan chicken broth: I used Better Than Bouillon No Chicken Base mixed with water to add a mild chicken flavor, but it’s optional. You can also use a vegan chicken bouillon cube, prepared vegan chicken broth, or just vegetable broth.
- Full-fat coconut milk.
- Lemongrass: Typically found in the fresh herb section or frozen at stores with international or Asian ingredients. If you can’t find fresh or frozen, substitute with 1 tablespoon of lemongrass paste per stalk.
- Galangal: Usually available in specialty grocery stores, or frozen. If you can't find it, ginger works as a substitute, although the flavor is a little different.
- Thai chilies: Found in the fresh produce section of stores with an Asian or international section. If you can't find Thai chilies, you can use serrano or bird’s eye chilies for a similar heat, or red pepper flakes or chili paste for a milder option.
- Mushrooms: Shiitake mushrooms are great, but cremini, oyster, or enoki mushrooms work well too depending on what you have.
- Tofu: Use firm or extra-firm tofu for the best texture. These varieties hold their shape and absorb the broth's flavors. Avoid soft or silken tofu as it may break apart.
- Vegan fish sauce: The best option is store-bought or homemade vegan fish sauce, but soy sauce is a good alternative. You can also use tamari (for gluten-free) or coconut aminos (for soy-free) for a similar salty, umami flavor.
- Sugar: Traditional recipes use palm sugar, but I used brown sugar since it’s what I had. Other good substitutes include coconut sugar, maple syrup, or agave syrup.
- Lime juice: If lime is unavailable or you prefer, you can substitute it with lemon juice.
- Makrut lime leaves: These can be found at specialty stores with an Asian or Southeast Asian section. I couldn’t find them, so I didn’t use them in this recipe, but if you can, add about 4 leaves for an extra citrusy flavor.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan tom kha soup
Step 1: Add the broth and coconut milk to the pot and bring to a boil. Then, stir in the lemongrass, galangal, chilies, mushrooms, tofu, vegan fish (or soy) sauce, and sugar, and stir well.
Step 2: Reduce the heat and simmer for 15 minutes.
Step 3: Turn off the heat and stir in the lime juice.
Step 4: Serve in bowls and top with fresh cilantro and sliced green onions, if desired.
Note: Traditionally, this soup is served with galangal, lemongrass, Thai chilies, and makrut lime leaves (if using), but these are not meant to be eaten. They add a beautiful touch to the soup, but feel free to remove them before serving if you prefer.
Storage instructions
Fridge: Store any leftover soup in an airtight container in the fridge for up to 3 days.
Freezer: This soup can be frozen for up to 2-3 months. Let the soup cool completely before transferring it to an airtight container or freezer-safe bag.
Reheat from the fridge: Reheat the soup on the stove over low heat, stirring occasionally, until it’s hot. You can also reheat it in the microwave for 1-2 minutes, stirring halfway through.
Reheat from frozen: Thaw the soup in the fridge overnight, then reheat on the stove or microwave. If you’re in a hurry, you can also reheat it directly from frozen by simmering it on the stove over low heat until fully heated.
Frequently asked questions
Tom kha soup is a popular Thai soup made with a creamy coconut milk base and flavored with galangal (a ginger-like root), lemongrass, Thai chilies, and kaffir lime leaves. While it's traditionally made with chicken, the vegan version swaps it for tofu or other plant-based options. This comforting soup is a beloved dish and a staple in Thai cuisine.
It has a rich, creamy, and aromatic flavor. The coconut milk gives it a smooth, slightly sweet base, while the galangal (or ginger) adds a warm, earthy spiciness. The lemongrass and lime juice bring a refreshing citrusy tang, and the Thai chilies add a mild heat. It’s a comforting balance of savory, spicy, sour, and sweet flavors, making it a deliciously well-rounded dish.
Traditional tom kha soup is not vegan, as it's often made with chicken and fish sauce. However, it can easily be made vegan by substituting the chicken with tofu or vegetables and using vegan fish sauce or soy sauce. The coconut milk base and flavorful herbs and spices make it a delicious and satisfying vegan option.
The ideal option for this soup is galangal, as it gives the dish a unique flavor. If you can't find fresh, frozen or dried versions work well. While ginger can be used instead, it will change the flavor of the soup, so it’s not the best substitute. However, if ginger is all you have, feel free to use it, but the taste won’t be exactly the same.
It pairs wonderfully with a variety of side dishes. A classic choice is jasmine rice, which helps balance the rich flavors of the soup. You can also serve it with vegan spring rolls, whether fresh or fried, to complement the textures. Thai noodles, like vegan pad Thai or simple stir-fried noodles, are another great option. For extra protein and texture, crispy fried tofu makes a perfect side.
More vegan soup recipes
Vegan Tom Kha Soup (Thai Coconut Soup)
Ingredients
- 2 cups vegan chicken broth, or vegetable broth, I used Better Than Bouillon No Chicken Base mixed with water
- 1 14-ounce can full-fat coconut milk
- 1 stalk lemongrass, bottom half only, cut into 2-inch (5 cm) pieces, or 1 tablespoon of lemongrass paste if you can't find it
- 2-inch (5 cm) piece galangal, sliced, or ginger root if you can't find galangal (though it won’t taste exactly the same)
- 1-2 Thai chilies, cut into large pieces
- 8 ounces mushrooms, sliced, I used shiitake
- 1 block firm or extra-firm tofu, 14-16 ounces (400-450 g)
- 2 tablespoons vegan fish sauce, or soy sauce
- 1 teaspoon brown sugar
- 2 tablespoons lime juice
Instructions
- Prepare the soup base: Add the vegan chicken (or vegetable) broth and coconut milk to the pot, and bring to a boil. Then, add the lemongrass, galangal, chilies, mushrooms, tofu, vegan fish (or soy) sauce, and sugar, and stir everything together.
- Simmer: Reduce the heat and let it simmer for 15 minutes.
- Finish the soup: Turn off the heat, add the lime juice, and stir well.
- Serve and garnish: Serve the soup in bowls and garnish with fresh cilantro and sliced green onions. This step is optional, but it adds a nice touch to the presentation.
- Important note: This soup is typically served with galangal, lemongrass, and Thai chilies for flavor and presentation, but they are not meant to be eaten. You can remove them before serving if you prefer.
Notes
- I used frozen lemongrass and galangal because that’s what I could find. I thawed them overnight in the fridge before using.
- If you can find makrut lime leaves, add 4 for extra authenticity. If not, no worries, the soup will still be delicious. I couldn’t find them, so I didn’t add them. The leaves aren’t meant to be eaten, so you can serve the soup with the leaves and remove them before eating.
- Store leftover soup in an airtight container in the fridge for up to 3 days.
- Freeze the soup for up to 2-3 months in an airtight container or freezer-safe bag.
- Reheat from the fridge on the stove over low heat or in the microwave, or reheat from frozen by simmering on the stove until hot.
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