Nut-Free Tom Kha Soup
Experience the vibrant flavors of this Nut-Free Tom Kha Soup—a comforting twist on the classic Thai favorite that’s perfect for anyone with nut allergies. Infused with fragrant lemongrass, ginger, and optional Kaffir lime leaves, this creamy soup features a coconut milk-based broth, tender slices of mushrooms, crisp red bell peppers, and optional tofu for added protein. Naturally gluten-free and easily adaptable for vegan diets, this recipe replaces traditional fish sauce with tamari for a plant-based option while delivering the same rich, tangy, and slightly spicy flavor profile. Ready in just 40 minutes, this wholesome, allergen-friendly soup is perfect for weeknight dinners or when you’re craving a Thai-inspired meal that’s both healthy and satisfying. Don’t forget the fresh cilantro and green onion garnish for an aromatic finishing touch!
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Recipe Information
Ingredients
- 1 tablespoon coconut oil
- 2 whole lemongrass stalks (trimmed and smashed)
- 2 inches ginger (sliced into thin coins)
- 3 cloves garlic cloves (minced)
- 4 leaves Kaffir lime leaves (optional, torn into pieces)
- 4 cups vegetable broth (or chicken broth for non-vegan option)
- 2 cups unsweetened coconut milk
- 2 cups white button mushrooms (sliced)
- 1 whole red bell pepper (sliced into thin strips)
- 1 cup firm tofu (cubed, optional for added protein)
- 2 tablespoons fish sauce (or gluten-free tamari for a vegan option)
- 3 tablespoons fresh lime juice
- 1 teaspoon brown sugar
- 2 whole chilies (sliced, adjust based on spice preference)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 2 tablespoons green onion (sliced, for garnish)
- salt (to taste)
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the smashed lemongrass stalks, sliced ginger, and minced garlic to the pot. Sauté for 2-3 minutes, or until fragrant.
Add the torn Kaffir lime leaves (if using) and stir for an additional 30 seconds.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it simmer for 10 minutes to infuse the broth with the aromatics.
Strain out the lemongrass, ginger, and Kaffir lime leaves from the broth using a slotted spoon or strainer, then return the broth to the pot.
Add the coconut milk, sliced mushrooms, red bell pepper, and cubed tofu (if using) to the pot. Simmer for 5-7 minutes, or until the vegetables are tender.
Stir in the fish sauce or tamari (for a vegan option), fresh lime juice, brown sugar, and sliced chilies. Taste and adjust seasoning with salt if needed.
Ladle the soup into bowls and garnish with fresh cilantro and green onion before serving.
Nutrition Facts
Calories |
900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7104 mg | 309% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 23.3 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2752 mg | 212% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2322 mg | 49% | |
*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.
