Ready for a soup that’ll wake up your taste buds? This vegan tom kha soup combines creamy coconut milk, fragrant lemongrass, and spicy galangal for a bold, unforgettable flavor.
There’s something incredibly comforting about a bowl of tom kha soup. This vegan version takes the classic Thai dish and gives it a plant-based makeover, without losing any of its vibrant, aromatic charm. Think rich coconut milk mingling with the bright notes of lemongrass and galangal, creating a broth that’s both soothing and invigorating.
This recipe is all about simplicity without compromising on flavor. Tender soy curls and hearty mushrooms soak up the fragrant broth, turning every spoonful into a flavor-packed experience. Whether you’re a seasoned vegan or just looking for a fresh, easy-to-make dish, this vegan tom kha soup promises to be a new favorite. It’s a quick, flavorful escape to Thailand, right from your kitchen.
Why You’ll Love This Recipe
Tom kha soup is a traditional Thai dish known for its rich, creamy broth and aromatic ingredients. This vegan version captures all of that magic with a swirl of creamy coconut milk, a pop of lime, and a handful of seasoned vegan soy curls and fresh herbs, creating a comforting bowl of goodness. Here’s why you’ll love this soup:
- Flavor-Packed: The blend of lemongrass, galangal, and lime creates a vibrant and aromatic broth that’s hard to resist.
- Creamy Comfort: Coconut milk adds a luxurious creaminess that makes each spoonful incredibly satisfying. Using full-fat coconut milk enhances the soup’s richness, giving it a depth of flavor that light coconut milk just can’t match.
- Easy to Make: With simple ingredients and steps, this recipe is perfect for both weeknight dinners and impressing guests. Prepping your ingredients ahead of time can streamline the cooking process, making it even more convenient.
- Friendly to All: This soup is vegan and vegetarian, making it a great choice for everyone at the table.
- Fresh and Light: Despite its rich flavors, the soup remains light and refreshing, making it suitable for any season. The acidity from the lime juice perfectly balances the creaminess of the coconut milk, creating a well-rounded and refreshing flavor profile.
- Versatile: Customize with your favorite vegetables or proteins to make it your own. Try adding baby corn, snap peas, or tofu for extra texture and variety, making each bowl unique.
Key Ingredients
The magic of vegan tom kha lies in its vibrant, aromatic ingredients. Each component plays a crucial role in creating the rich, satisfying flavors that make this soup so special. Let’s dive into what makes each ingredient shine.
- Soy Curls: Soy curls are the unsung heroes of vegan cuisine. Made from whole soybeans, they have a knack for soaking up flavors and adding a chewy, meaty texture to your soup. They’re a fantastic plant-based protein source that elevates this dish from good to great.
- Vegetable Broth: The base of any great soup starts with the broth. Using a good quality vegetable broth sets the stage for all the other flavors to meld together beautifully. A vegan chicken broth is a particularly great choice, adding an extra depth that enhances the overall flavor.
- Galangal: Meet galangal, the zesty cousin of ginger. It brings a unique, peppery warmth to the broth that’s essential for that authentic tom kha flavor. Fresh galangal can be found at most Asian markets and adds an irreplaceable zing to the soup. Slice it thinly to release all those wonderful, aromatic flavors.
- Lemongrass: Lemongrass is like the aromatic cheerleader of this dish, adding a bright, citrusy note that balances the richness of the coconut milk. Lightly whack the stalks with the back of a knife before chopping to release its essential oils and boost the flavor.
- Lime: Both the zest and juice of lime are used in this recipe to add a fresh, tangy kick. The acidity of the lime juice perfectly balances the creamy coconut milk. Zest the lime before juicing to make the process smoother and get the most out of your lime.
- Chopped Oyster or Shiitake Mushrooms: These mushrooms add a lovely umami depth to the soup, making it extra hearty. They soak up the flavors of the broth, becoming little flavor bombs in each bite. Use whichever you prefer or have on hand; both work beautifully in this recipe.
- Vegan Fish Sauce: Vegan fish sauce brings that essential salty, umami kick to the soup. Buy a bottle of it or make your own! A little goes a long way, so start small and adjust to taste. Use a good quality soy sauce as a sub if you can’t access plant-based fish sauce.
- Sugar: Just a touch of sugar balances the tangy and salty elements, rounding out the flavors nicely. It’s a small but mighty addition that brings harmony to the dish.
- Full-Fat Coconut Milk: The creamy backbone of this soup, full-fat coconut milk, adds richness and depth. It transforms the broth into something luxurious and comforting. For the best texture and flavor, avoid light coconut milk and go for the real deal.
- Chopped Cilantro and Fresh Basil: These fresh herbs add a burst of color and a final layer of flavor. Cilantro brings a fresh, citrusy note, while basil adds a hint of sweetness. Garnish generously for a vibrant and fragrant finish.
How To Make
Making this vegan tom kha is a breeze and doesn’t require any fancy equipment. You’ll create a rich, aromatic broth infused with classic Thai flavors, complemented by hearty soy curls and fresh herbs. For the full recipe, scroll down to the recipe card.
Prepare the Soy Curls:
- Start by giving your soy curls a soak in seasoned boiling water. This step is quick and easy, rehydrating the curls and transforming their texture from dry and crisp to soft yet succulent.
- After squeezing out all of the extra liquid, pop them in the oven until they’re perfectly chewy and a little crispy around the edges. Trust us, this is where they turn into flavor sponges.
Create the Aromatic Broth:
- Simmer vegetable broth with galangal, lemongrass, and lime zest. This is where the magic happens—your kitchen will smell amazing.
- Strain out the aromatics to keep the broth smooth and clear, leaving behind all that infused goodness.
Finish the Soup:
- Toss in your mushrooms and let them soften in the broth. They’ll soak up all those beautiful flavors during this time.
- Stir in coconut milk, vegan fish sauce, lime juice, and a pinch of sugar. It’s all about balancing those sweet, salty, and tangy notes.
Assemble and Serve:
- Divide the baked soy curls into bowls. They’re the heart of this dish, adding protein and a satisfying bite.
- Pour that gorgeous broth over the soy curls.
- Garnish with fresh herbs, lime wedges, and a drizzle of chili oil for an extra kick. It’s like a party in a bowl.
FAQs
Yes, you can make this soup ahead of time! The flavors often deepen and meld together when it sits in the fridge overnight. Simply store it in an airtight container for up to 4 days and reheat gently on the stove before serving.
If you can’t find soy curls, you can substitute them with tofu, tempeh, or extra mushrooms. Tofu and tempeh provide a similar protein boost, while mushrooms add a hearty texture and absorb the flavorful broth beautifully.
To adjust the spice level, you can add more or less galangal and chili oil to taste. For a spicier soup, increase the amount of galangal or add fresh chili slices. For a milder soup, reduce the amount of galangal and skip the chili oil garnish.
There you have it—a delicious, comforting bowl of vegan tom kha soup that’s easy to make and packed with bold, subtly spicy, and vibrant flavors. This recipe is perfect for weeknight dinners or impressing guests with its rich, creamy coconut milk and zesty lemongrass undertones. Whether you’re a seasoned vegan or just looking to try something new, this Thai-inspired dish is sure to become a favorite in your kitchen. Enjoy the journey of flavors and the comfort of a homemade meal that’s both nourishing and satisfying. Happy cooking!
Have you tried this vegan tom kha recipe? Drop a star rating and share your thoughts in the comments below. I love hearing from you!
Get This Recipe In Your Inbox
Share your email, and we’ll deliver it straight to your inbox.
Plus, enjoy new content every week as a bonus!
Easy Vegan Tom Kha Soup
- Total Time: 50 minutes
- Yield: 2 servings
- Diet: Vegan
Description
Creamy coconut milk, zesty lemongrass, and a spicy kick of galangal make this vegan tom kha soup a must-try. It’s like a cozy Thai getaway in a bowl, perfect for spicing up your weeknight dinners. Get ready to fall in love with this flavor-packed comfort food!
Ingredients
for the soy curls
- 4 ounces soy curls
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon white pepper
for the broth
- 4 cups vegetable broth
- 1 thumb-sized piece of galangal, sliced thinly
- 2 large stalks of lemongrass, tough outer layer removed and whacked lightly against the edge of the counter to loosen up the fibers, then chopped into 2-inch pieces
- the zest and juice of one lime
- 2 cups chopped oyster or shiitake mushrooms
- 2 tablespoons vegan fish sauce
- 1 teaspoon sugar
- 13.5 ounce can of full-fat coconut milk
to serve
- chopped cilantro
- fresh basil
- lime wedges
- chili oil
Instructions
- Preheat your oven to 400 degrees.
to prepare the soy curls
- Place the soy curls in a saucepan and add just enough water to cover them. Season with salt, garlic powder, onion powder, and white pepper.
- Cover and bring to a boil, then turn off the heat and let sit for about 10 minutes. Drain and press very well to remove excess water.
- Spread the pressed soy curls on a baking sheet lined with a silpat or parchment paper. Drizzle with a bit of oil and toss to coat evenly.
- Bake for 20-25 minutes, stirring halfway through to prevent burning. They should be slightly meaty and chewy. Set aside.
to make the broth
- In a medium-sized saucepan, combine the vegetable broth, galangal, and lemongrass. Bring to a simmer over medium heat and let it simmer for about 10 minutes to infuse the flavors.
- Add the lime zest and continue to simmer for another 5 minutes
- Pour the broth through a strainer to remove and discard the bits, then return the broth to the saucepan.
to finish the soup
- Add the chopped oyster or shiitake mushrooms to the broth and allow to soften for a few minutes. Simmer until the mushrooms are tender.
- Stir in the vegan fish sauce, lime juice, sugar, and coconut milk. Heat gently and stir to combine all the ingredients. Do not boil to maintain the delicate flavors.
assemble and serve
- Divide the baked soy curls between 2 bowls.
- Pour the broth over the soy curls.
- Garnish with chopped cilantro, fresh basil, lime wedges, and a drizzle of chili oil as desired. Serve immediately and enjoy.
Notes
Ingredient Prep:
For the best results, prepare all your ingredients before you start cooking. This makes the process smoother and ensures you don’t miss any key steps.
Storage:
Store any leftover vegan tom kha soup in an airtight container in the refrigerator for up to 4 days. The flavors meld and deepen over time, making for an even more delicious bowl the next day.
Reheating:
Reheat the soup gently on the stove over medium heat until warmed through. If the soup has thickened too much in the fridge, add a splash of vegetable broth or coconut milk to bring it back to your desired consistency. Avoid boiling the soup to preserve the delicate flavors of the coconut milk and herbs.
Serving Suggestions:
Serve this soup with a side of jasmine rice or rice noodles for a more filling meal. The rice will soak up the flavorful broth beautifully.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Mains
- Method: Simmered
- Cuisine: Thai
Julz says
This is my favorite soup, served at our local Thai place. Theirs is divine, I can’t even come close to re-creating it at home. I am hoping that something like this might give my homemade version the kick I’ve been looking for.