Vegan Tom Kha Soup
Warm, creamy, and bursting with bold flavors, Vegan Tom Kha Soup is a plant-based twist on the classic Thai comfort food. This dairy-free recipe combines rich coconut milk and veggie broth infused with fragrant aromatics like lemongrass, galangal, and kaffir lime leaves for an authentic taste. Hearty additions like meaty mushrooms, cherry tomatoes, and protein-packed tofu create a satisfying texture, while tamari, lime juice, and a touch of spice bring savory, tangy, and umami notes to life. Ready in just 35 minutes, this gluten-free, vegan-friendly soup is perfect for cozy nights or impressing guests with its vibrant flavors. Garnish with fresh cilantro and green onions for the perfect finishing touch, and serve piping hot for a delightful Thai-inspired meal!
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Recipe Information
Ingredients
- 4 cups Coconut milk
- 2 cups Vegetable broth
- 2 Lemongrass stalks
- 1 2-inch piece Galangal (or ginger if unavailable)
- 6 Kaffir lime leaves
- 2 cups Mushrooms (shiitake, button, or oyster)
- 1 block Firm tofu
- 1 cup Cherry tomatoes
- 2 tablespoons Tamari (or soy sauce, if not gluten-free)
- 3 tablespoons Lime juice
- 1 tablespoon Brown sugar or coconut sugar
- 1 optional, to taste Thai red chili or chili paste
- 0.25 cup Cilantro (for garnish)
- 2 Green onions (for garnish)
Instructions
Prepare the aromatics: Gently bruise the lemongrass stalks with the back of a knife and cut them into 2-inch pieces. Slice the galangal or ginger into thin pieces and tear the kaffir lime leaves to release their flavor.
In a large pot over medium heat, combine the coconut milk and vegetable broth. Add the lemongrass, galangal, and kaffir lime leaves. Bring the mixture to a gentle simmer and let it infuse for 10 minutes.
While the soup base simmers, prepare the tofu by cutting it into bite-sized cubes. Slice the mushrooms and halve the cherry tomatoes.
After the 10-minute infusion, strain the soup to remove the lemongrass, galangal, and lime leaves, or leave them in for aesthetic and flavor purposes (but they are not meant to be eaten).
Add the mushrooms, tofu, cherry tomatoes, tamari, and sugar to the soup. Simmer for 8-10 minutes, allowing the flavors to meld and the mushrooms to soften.
Stir in the lime juice and optional Thai red chili or chili paste, tasting as you go to adjust the seasoning to your preference.
Ladle the soup into bowls and garnish with chopped cilantro and sliced green onions.
Serve hot and enjoy your flavorful Vegan Tom Kha Soup!
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3447 mg | 150% | |
| Total Carbohydrate | 208.4 g | 76% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 102.4 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 2680 mg | 206% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 5747 mg | 122% | |
*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.
