Dairy-Free Tom Kha Soup
Dive into the vibrant and creamy world of Thai cuisine with this Dairy-Free Tom Kha Soup recipe! Made with rich, full-fat coconut milk and infused with the aromatic essence of lemongrass, galangal, and kaffir lime leaves, this vegan twist on the classic Thai soup is bursting with bold, tangy, and spicy flavors. Featuring tender mushrooms, protein-packed tofu, and juicy cherry tomatoes, it’s perfectly balanced with tamari, fresh lime juice, and a touch of maple syrup for a delightful harmony of savory, sour, and sweet notes. Ready in just 35 minutes, this comforting soup is ideal for a quick weeknight dinner or a flavorful appetizer. Serve it warm, garnished with fresh cilantro and green onions, for a dish that will transport your taste buds to Thailand. Perfect for dairy-free and plant-based diets, Tom Kha Soup is an irresistible option that showcases the magic of Thai ingredients in every spoonful!
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Recipe Information
Ingredients
- 4 cups Coconut milk (full-fat)
- 2 cups Vegetable broth
- 2 Lemongrass stalks
- 2 tablespoons Galangal (or ginger, if unavailable)
- 4 Kaffir lime leaves
- 2 Red chili peppers
- 2 cups Mushrooms (shiitake or button), sliced
- 1 cup Firm tofu, cubed
- 1 cup Cherry tomatoes, halved
- 3 tablespoons Fresh lime juice
- 3 tablespoons Tamari (or coconut aminos for soy-free)
- 1 teaspoon Maple syrup
- 2 tablespoons Fresh cilantro, chopped
- 2 Green onions, sliced
- Salt (to taste)
Instructions
Prepare the aromatics: Trim the lemongrass stalks, smash them lightly with the back of a knife, and cut into 2-3 inch pieces. Peel and thinly slice the galangal (or ginger). Tear the kaffir lime leaves into large pieces to release their aroma.
In a medium-sized pot, combine the coconut milk and vegetable broth. Bring to a gentle simmer over medium heat.
Add the lemongrass, galangal (or ginger), kaffir lime leaves, and whole red chilies to the pot. Let the aromatics simmer in the liquid for about 10 minutes to infuse their flavors.
Add the mushrooms, tofu, and cherry tomatoes to the pot. Simmer for an additional 5-7 minutes until the mushrooms are tender.
Stir in the fresh lime juice, tamari (or coconut aminos), and maple syrup. Taste and adjust the seasoning with a pinch of salt, if needed.
Remove the pot from heat and discard the lemongrass, galangal, kaffir lime leaves, and whole chilies (if you prefer less spice).
Ladle the soup into bowls and top with fresh cilantro and green onions. Serve immediately.
Nutrition Facts
Calories |
3069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.3 g | 326% | |
| Saturated Fat | 207.9 g | 1040% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4556 mg | 198% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 57.8 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2088 mg | 161% | |
| Iron | 54.1 mg | 301% | |
| Potassium | 6356 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
