Vegetarian Tom Kha Soup
Warm up with a fragrant bowl of Vegetarian Tom Kha Soup, a delightful interpretation of the classic Thai favorite that’s loaded with vibrant flavors and plant-based ingredients. This creamy coconut milk soup is infused with aromatic lemongrass, galangal, and kaffir lime leaves, creating a rich, tangy base that perfectly complements tender mushrooms, silky tofu, and fresh veggies like bell peppers and cherry tomatoes. Enhanced with Thai red curry paste, soy sauce, and a splash of lime juice, this recipe brings authentic Thai cuisine into your kitchen with minimal effort. Ready in under 40 minutes, it’s the perfect vegetarian comfort food for weeknight dinners or cozy gatherings. Serve it hot, garnished with fresh cilantro and green onions, and pair with steamed jasmine rice for a complete meal that will transport your taste buds straight to Thailand.
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Recipe Information
Ingredients
- 2 cups Coconut milk (full-fat preferred)
- 2 cups Vegetable broth
- 2 stalks Lemongrass stalks, bruised and cut into 2-inch pieces
- 2 tablespoons Galangal or ginger, thinly sliced
- 4 leaves Kaffir lime leaves, torn into pieces
- 2 cups White or cremini mushrooms, sliced
- 1 block Firm tofu, cubed
- 1 cup Cherry tomatoes, halved
- 1 medium-sized Red bell pepper, thinly sliced
- 1 tablespoon Brown sugar
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 tablespoon Thai red curry paste
- 1 unit Thai bird's eye chili or red chili, thinly sliced (optional)
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Green onions, thinly sliced
Instructions
In a medium-sized pot, bring the vegetable broth and coconut milk to a gentle simmer over medium heat.
Add the lemongrass, galangal (or ginger), and kaffir lime leaves to the pot. Let the flavors infuse for about 5 minutes while keeping the soup at a gentle simmer.
Add the sliced mushrooms, cubed tofu, tomatoes, and red bell pepper to the pot. Continue simmering for another 7-8 minutes until the vegetables are tender but not mushy.
Stir in the red curry paste, soy sauce, and brown sugar. Mix well to combine the flavors.
Add the lime juice and, if desired, the sliced chili for extra heat. Taste the soup and adjust the seasoning with more soy sauce or lime juice as needed.
Remove the pot from heat and discard the lemongrass and kaffir lime leaves if desired.
Ladle the soup into serving bowls and garnish with fresh cilantro and green onions.
Serve the soup hot, alongside steamed jasmine rice or on its own. Enjoy this vibrant, comforting bowl of vegetarian Tom Kha Soup!
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.6 g | 180% | |
| Saturated Fat | 103.8 g | 519% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2787 mg | 121% | |
| Total Carbohydrate | 111.5 g | 41% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 47.3 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1933 mg | 149% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4218 mg | 90% | |
*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.
