Tom Kha Soup (Vegan Thai Coconut Soup)

This Tom Kha Soup recipe is a plant based version of the traditional Thai coconut soup. The broth is made with coconut milk simmered gently with onions, garlic, galangal, lemongrass and kaffir lime leaves. I add vegetables and mushrooms to this base, plus lemon juice, chilies and a little soy sauce for a balanced tangy, spicy and savory flavor. It turns creamy, bright and mildly spicy, and works well as a warm appetizer or a light meal.

About Tom Kha Soup Recipe

In Thai, tom means “soup” or “boiled,” and kha means “galangal,” which is a member of the same family as ginger and turmeric.

Tom Kha is a popular Thai hot and sour soup that can be made with chicken (tom kha gai), seafood (tom kha goong), or, in my case, with veggies and mushrooms.

Creamy coconut milk provides the perfect backdrop for this piquant soup. The essential herbs and spices added are Kaffir lime leaves, galangal, lemon grass, Thai chilies, and lemon juice.

These spicy and sour flavors are traditional for Thai coconut soup, so I recommend using all of them if possible.

Whenever I feel less than 100%, I love making this comforting and soothing soup. There seems to be a little magic in it, as I almost always feel better after eating a bowl.

As a vegetarian, I make this soup with veggies and mushrooms. Feel free to swap in your own favorites, as this soup recipe is quite flexible and tastes great with just about any veggies you like. And if you’re craving more protein, feel free to add in some tofu!

If you prefer more of an umami flavor, you can also opt to make the soup exclusively with mushrooms. Feel free to use a mix of mushrooms like button, cremini, shiitake or straw mushrooms.

You can also use dried mushrooms if you like. I happen to love umami flavors, so I also add an extra dose with dried mushroom powder.

To get some of the flavor you would get from fish sauce while staying vegan, I used soy sauce instead. If you are avoiding gluten, opt for Tamari, Bragg’s aminos or coconut aminos instead.

Kaffir lime leaves help to cement the citrus flavor, while galangal offers a distinctive flavor that makes this Thai coconut soup feel more authentic.

The remaining flavors work in harmony. Tangy flavors from tomatoes and fresh lemon juice mingle with (and almost amplify) the hotness from the Thai red chilies.

The coconut milk helps to tame some of the heat of the chilies while offering a creamy consistency that gives off sweet undertones. I’m not kidding, tom kha is heavenly.

Spicy, sweet, sour and umami, my Tom Kha recipe is a sure dinner winner that hits all of the flavor notes. This Thai Coconut Soup is one of the best ways to add a little brightness to your day, whether you’re just cold or feeling under the weather.

It’s healthy, too!

With less than 200 calories per serving, I’d venture to say that this Thai coconut soup is perfect for any diet. If you are following a paleo lifestyle, this recipe is an excellent choice for you.

In fact, if you substitute the soy sauce for coconut aminos and omit the palm sugar, it’s even Whole30 approved. With just 12 net carbs per serving, it is also appropriate for those of you following a low carb diet.

My vegetarian tom kha soup is also packed with all of the nutritional content of a wide variety of vegetables, boasting nearly half of your daily recommended values of vitamins A, B and C. How’s that for healthy eating?

If you want to bulk up your meal a bit, this Thai coconut soup can be served with any noodles or rice. I prefer serving it with flat rice noodles or steamed rice, but it is quite lovely served solo.

If you love Thai food, do check these recipes too:

• Thai Green Curry
• Som Tam
• Pad Thai Recipe
• Thai Red Curry
• Tom Yum Soup

How to make Tom Kha Soup

You’ll see this Thai coconut soup comes together in small steps. Each part builds flavor, so take a minute to prep everything before you start cooking.

Prep

1. First prep your ingredients. Rinse the herbs, mushrooms and veggies. Chop the veggies and mushrooms, then set aside.

Slice or chop 2 lemongrass stalks and 6 small-sized Thai red chilies (bird’s eye chilies).

Peel and slice 1.5 to 2 inches galangal – when chopped, it should yield 1 tablespoon sliced galangal. Tear 6 to 7 kaffir lemon leaves.

Sauté Vegetables

2. Heat 2 tablespoons coconut oil in a pan. Add ⅓ cup sliced onions and ½ teaspoon finely chopped garlic.

Tip: Feel free to make some substitutions here based on what you have in your pantry. You can use sunflower oil or sesame oil in place of the coconut oil. You can also use shallots, pearl onions (even frozen!) or small onions instead.

3. Sauté for two to three minutes on low to low-medium heat, until the onions begin to soften.

4. Now you can add your choice of mix veggies to the soup. I used the following:

• ⅓ cup chopped carrots
• ½ cup chopped cauliflower florets
• 2 cups chopped white button mushrooms
• ¼ to ⅓ cup sliced baby corn
• ⅓ cup chopped capsicum (green bell pepper)

5. Mix well and sauté for 2 to 3 minutes on low to medium-low heat.

6. Now add the chopped Thai chillies, torn kaffir leaves, sliced galangal and lemongrass stalks, and ½ teaspoon sea salt (as needed).

Tip: Remember that we will be adding soy sauce later, so start slowly with adding salt now.

7. Then add 1.5 cups water or Homemade Vegetable Stock. Mix well.

Cook Veggies

8. Cover and simmer on low to medium-low heat until vegetables are tender. This should take roughly 12 to 15 minutes.

9. The veggies should be tender enough to eat with a spoon. You can keep them al dente if you prefer more crunch, but keep in mind that this is a soup.

10. Add ⅓ cup diced tomatoes (or 4 to 5 cherry tomatoes), 1 tablespoon naturally brewed soy sauce, 1 teaspoon palm sugar and 1 tablespoon shiitake mushroom powder (if using), when the veggies are cooked tender.

Tip: No palm sugar? Swap in date/maple syrup or coconut/brown sugar instead.

11. Mix and simmer for 2 to 3 minutes on medium-low heat. 

Finish Tom Kha Soup

12. Add 1 cup thick coconut milk and gently heat for 1 to 2 minutes on a low heat.

Tip: You don’t want the soup to “split” here, so make sure you keep the heat on low. Do not allow it to come to a boil.

13. Switch off the heat, add 1 tablespoon of lemon juice and stir. Feel free to adjust the amount of lemon juice you use to make it even more sour.

14. Pour into soup bowls. Garnish with fresh coriander leaves (cilantro) and serve hot. To turn Tom Kha into a heartier meal, serve with hot noodles (rice or flour based) or steamed rice.

Expert Tips

1. Vegetables: Feel free to include vegetables of your choice. Also, add mushrooms that are easily available to you. For dried shiitake mushrooms, rinse and rehydrate them in water for a few hours.
2. Coconut milk: Use thick coconut milk in the recipe and not lite coconut milk. You can also use coconut cream, but thin it down a bit by adding some water.
3. Spice levels: Reduce the quantity of Thai chilies (bird’s eye chilies) for a less spicy Tom Kha.
4. Sauces and seasonings: Adjust the quantity of soy sauce, palm sugar, lemon juice according to your taste.
5. Substitutes: In place of coconut oil, you can use sesame oil or sunflower oil; in place of shallots, you can use pearl onions or small onions; in place of palm sugar, you can use coconut/brown sugar or date/maple syrup.
6. Galangal and lemongrass: If you can’t find fresh galangal or lemongrass, use the paste versions. Start with a small amount and adjust so the flavor doesn’t get too strong.
7. Balancing sourness: Tom Kha can turn too tangy depending on the lemons or limes you use. Always add the citrus at the end and taste before adding more. A splash of coconut milk can round off extra sourness.

FAQs