Vegan Tom Kha Soup
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
371 kcal
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Course
Main Course, Appetizer
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Cuisine
Thai
Vegan Tom Kha Soup
Description
Vegan Tom Kha Soup starts with preparing a red chili paste by sautéing bird's eye chilies, carrot, shallot, and garlic in coconut oil until browned, then blending it with soy sauce for a smooth base. The broth is built by briefly stir-frying the chili paste with chunks of galangal and broken lemongrass stalks, then adding vegetable stock, kaffir lime leaves, mushrooms, tofu, and palm sugar. After simmering to meld flavors, coconut milk and soy sauce are stirred in carefully to avoid curdling.
The resulting soup is creamy and rich from the coconut milk, with a savory umami depth from soy sauce and mushrooms, bright citrus notes from kaffir lime and lime juice, and a moderate spicy kick from the bird's eye chilies. The tofu adds protein and texture, while fresh cilantro garnish contributes freshness.
This vegan version of the classic Thai Tom Kha offers layered flavors that are warming and soothing, making it suitable as a starter or light main dish, especially during cooler weather or when seeking a flavorful plant-based soup.
Ingredients
Red Chilli Paste
- 10-15 bird's eye chili
- 1 tablespoon coconut oil or other vegetable oil
- 1 carrot
- 1 shallot or ¼ white onion
- 4 garlic cloves
- 1 tablespoon soy sauce or vegan fish sauce
Tom Kha Soup
- 3 tablespoon red chili paste or 1 ½ tablespoon store-bought red curry paste
- 2 lemongrass stalks
- 2-3 inch galangal
- 1 vegetable stock 1 litre
- 4-5 kaffir lime leaves
- mushroom handful
- 9 oz tofu firm
- 1 teaspoon palm sugar
- 3 tablespoon soy sauce or tamari for gluten-free option
- 1 ½ cup coconut milk canned
- lime a splash, freshly squeezed
- cilantro handful, chopped
Instructions
Red Chilli Paste
- Using gloves, cut the red chills, remove the seeds and roughly chop them.
- Roughly chop the carrot, shallot, and garlic. Heat some coconut oil in a pan and add the ingredients. Once they start to brown, transfer to a blender jug, add soy sauce, and blend until you have a smooth paste.
Tom Kha Soup
- Chop the galangal in 3 or 4 big chunks and the lemongrass stalks broken into two parts.
- Using a big pot, briefly stirfry the red chili paste with the galangal and the lemongrass stalks.
- Pour the vegetable stock into the pot and add the kaffir lime leaves, mushrooms, tofu, and sugar. Bring to a simmer and leave simmering for 10-15 minutes.
- Add the coconut milk and soy sauce. Stir for 2 minutes making sure it doesn't get to a boiling point as it could curdle, and remove from the heat.
- Serve with chopped cilantro and a splash of freshly squeezed lime.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 14g | 28% |
| Fat | 29g | 45% |
| Saturated Fat | 22g | 110% |
| Sodium | 1048mg | 44% |
| Potassium | 531mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 5189IU | 104% |
| Vitamin C | 27mg | 30% |
| Calcium | 174mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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