Vegan Tom Kha Soup Recipe
A rich and aromatic Vegan Tom Kha Soup made with coconut milk, mushrooms, tofu, lemongrass, and Thai spices. Creamy, tangy, and perfectly balanced, this Thai-inspired soup is comforting, flavorful, and completely plant-based.
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Servings: 12 cups
Ingredients
- 1 small white onion sliced or diced
- 2 inches galangal or fresh ginger grated
- Thai chilies minced, to taste
- 1 stalk fresh lemongrass finely sliced, or 1–2 tablespoons lemongrass paste
- 2 –3 teaspoons Thai red curry paste to taste
- 3 cloves garlic minced
- 1 pound shiitake mushrooms chopped
- 1 large red bell pepper halved and thinly sliced
- 4 cups vegan chicken broth or vegetable broth
- 2 13.5-oz cans full-fat coconut milk
- 2 16-oz blocks extra-firm tofu pressed and cut into ½-inch cubes
- Juice of 2 limes or to taste
- 2 –3 tablespoons coconut sugar to taste
- Kaffir lime leaves optional
- Green onions sliced, for garnish
- Fresh cilantro chopped, for garnish
- 8 ounces rice vermicelli noodles optional
Instructions
Prepare the aromatics:
- In a large nonstick pot set over medium-high heat, add the onion, grated galangal or ginger, garlic, lemongrass (or lemongrass paste), and minced Thai chilies. Sauté for 1–2 minutes, stirring frequently, until fragrant. Add small amounts of water as needed to prevent sticking.
Incorporate curry paste:
- Add the Thai red curry paste to the pot. Stir continuously for 1–2 minutes to bloom the spices and evenly coat the aromatics.
Cook the vegetables:
- Add the mushrooms and red bell pepper. Sauté for approximately 5 minutes, stirring often, until softened and well combined.
Add liquids:
- Pour in the vegan broth and coconut milk. Reduce heat to medium and bring the soup to a gentle simmer. Add kaffir lime leaves if using.
Add tofu:
- Gently stir in the cubed tofu and simmer for 6–8 minutes, allowing the tofu to heat through and absorb flavor.
Prepare noodles (optional):
- If using rice vermicelli noodles, cook or soak them separately according to package instructions. Drain and set aside.
Finish the soup:
- Stir in the coconut sugar and fresh lime juice. Taste and adjust seasoning as needed. Remove from heat once flavors are balanced.
Serve:
- Ladle the soup into bowls. Add noodles if using, and garnish with green onions and fresh cilantro. Serve immediately.
Notes
This recipe is naturally gluten-free when prepared with care. To ensure it remains gluten-free, verify that the Thai red curry paste and vegan broth are certified gluten-free, as some brands may contain wheat-based additives. Rice vermicelli noodles are typically gluten-free, but labels should always be checked.