Tom Kha Soup (Vegan Thai Coconut Soup)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
158 kcal
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Course
Soup
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Cuisine
Thai, International
Tom Kha Soup (Vegan Thai Coconut Soup)
Description
Tom Kha Soup (Vegan Thai Coconut Soup) features a combination of sautéed shallots and garlic with chopped vegetables such as carrots, bell peppers, cauliflower, mushrooms, and baby corn. The broth is infused with traditional Thai aromatics—galangal, lemongrass, kaffir lime leaves, and bird's eye chilies—which release their flavors during a slow simmer. Palm sugar and soy sauce add subtle sweetness and saltiness, while coconut milk enriches the soup with creaminess without overwhelming the other flavors. Tomatoes are added near the end to contribute a slight acidity and body. The slow cooking process ensures the vegetables are tender but not mushy, maintaining a pleasant bite throughout. This soup is typically enjoyed as a standalone dish or with rice noodles (not included here) for a fuller meal.
The careful balance between the floral notes of lemongrass and lime leaves, the earthiness of mushrooms, and the creamy coconut base makes this soup a distinctive and satisfying vegan option within Thai cuisine.
The recipe notes that nutrition information applies to the soup alone without rice noodles, indicating it can be served as is or complemented with noodles for added texture and sustenance.
Ingredients
- 2 tablespoons coconut oil or sunflower oil or sesame oil
- ⅓ cup shallots or pearl onions or small onions, sliced
- ½ teaspoon garlic finely chopped
- ⅓ cup carrot chopped
- ⅓ cup bell pepper green bell pepper, chopped
- ½ cup cauliflower chopped florets
- 2 cups button mushrooms 200 grams or cremini or fresh oyster mushrooms, chopped
- ¼ to ⅓ cup baby corn sliced
- 1 tablespoon galangal or 1.5 to 2 inches galangal, sliced
- 1 tablespoon lemongrass or 2 lemongrass stalks, sliced stalks
- 6 to 7 kaffir lime leaves
- 6 bird's eye chilies or small Thai red chilies, diagonally sliced, or add as required
- 1.5 cups water or Vegetable Stock
- ½ teaspoon salt or regular salt, add as required, sea salt
- ⅓ cup diced tomatoes or 1 small to medium tomato or 4 to 5 cherry tomatoes
- 1 tablespoon soy sauce (naturally brewed) or tamari, coconut aminos or Bragg's aminos
- 1 teaspoon palm sugar or coconut sugar or raw sugar or brown sugar
- 1 tbsp shiitake mushroom powder - optional
- 1 cup coconut milk thick
- 1 tablespoon lemon juice or add as required
- 1 to 2 tablespoons Coriander leaves (cilantro) - for garnish
Instructions
Sautéing Veggies
- Heat oil in a pan. Add sliced shallots or onions finely chopped garlic.
- Saute for two minutes on low to low-medium heat.
- Add the chopped veggies and sliced mushrooms. You can add your choice of mix veggies to the soup.
- Mix well and saute for 2 to 3 minutes.
- Add water. You can also add homemade vegetable stock.
- Now add the sliced lemongrass stalks, galangal, kaffir lime leaves, and thai chilies.
- Season with salt and mix well. Keep in mind to add less salt as soy sauce which may have some salt, will be added later to the recipe.
Cook Veggies
- Cover and simmer on low to medium-low heat until the vegetables are tender. Do not overcook the veggies. This takes about 12 to 15 minutes.
- Then add tomatoes, mushroom powder (optional), palm sugar, and soy sauce. Mix and simmer for 2 to 3 minutes on medium-low heat.
Finish Tom Kha
- Add coconut milk. Mix well and heat for 1 to 2 minutes on a low heat. Do not boil so that the coconut milk does not get split.
- Lastly, add lemon juice and stir.
- Pour in soup bowls. Garnish with cilantro and serve hot. You can even place some hot noodles or steamed rice in the bowl and pour soup over the noodles or rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Sodium | 356mg | 15% |
| Potassium | 377mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1953IU | 39% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 34mg | 38% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 6µg | |
| Calcium | 26mg | 3% |
| Vitamin B9 (Folate) | 30µg | |
| Iron | 1mg | 6% |
| Magnesium | 20mg | 5% |
| Phosphorus | 79mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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