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I have searched far and wide for an authentic tasting Tom Kha Soup, and most of them sorta suck. This meticulously crafted recipe just happens to be completely vegan, but is flawlessly balanced and blows most Tom Kha Gai out of the friggin' water. Creamy, tangy, and savory, it's a burst of flavors - the ultimate Thai coconut soup experience.
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My recipe, meticulously curated from years of experience, provides you with a foolproof guide to mastering the art of Tom Kha Soup. I serve it regularly with Thai classics like Thai basil fried rice, pad ped, and sometimes a plate of crisp vegan Thai spring rolls.
Armed with the detailed instructions and the occasional dad joke (sorry I can't help it), you are gonna rock the aromatic magic of this vegan Tom Kha in no time. Let's get into it!
Made this with Adam's tom yum paste, and it was excellent. So that it could stand alone as a meal, I added mushrooms, green beans, and pan-fried tempeh. Will definitely be making this again.
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🥰Why you'll love this vegan tom kha soup recipe
✊Vegan AF and GF: Like all of my vegan Thai recipes, this Tom Kha Soup is made without harming any lovely birdies or fishies. No chicken stock, no shrimp paste, just pure plant-based nourishment that just happens to also be completely gluten-free!
✨ Galangal Magic: One of the secrets to this recipe's popularity and authenticity lies in the divine touch of galangal. You can usually find it frozen at Asian grocery stores if you can't find the fresh stuff.
🥸 Foolproof Flavor Fusion: From the aromatic trio of lemongrass, makrut lime leaves, and bird's eye chilies to the perfect balance of umami in vegan fish sauce - each element guarantees an authentic Thai experience.
Tested and Approved Worldwide: Like all of the vegan recipes on my blog, this Tom Kha Soup has been meticulously tested and approved by a massive global team of dedicated recipe testers. No matter where you are on the planet, rest assured that this recipe delivers perfection consistently!
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🍜 Ingredients for vegetarian tom kha soup
Shallots
Shallots, with their mild, sweet flavor, form the aromatic foundation of our soup. A staple in Southeast Asian cuisine in recipes like sambal matah and sambal dabu dabu, they add depth without overpowering. You can get away with using red onions instead of shallots if you can't get your hands on them.
Galangal
Known as "Kha" in Thai, galangal is the soul and also the "kha" of Tom Kha Soup! Its citrusy, pine-like flavor sets this soup apart. If you have a bunch of it left over after making this recipe, it goes great in everything from vegan tom yum soup to the heavenly Malaysian sweet potato-broth noodle soup Mee Rebus! If unavailable, regular ginger can be used.
Thai Curry Paste
A fiery blend of red chilies, lemongrass, and galangal, red curry paste brings the heat to this soup. If using a store-bought curry paste, ensure it is vegan, as many contain fish. Alternatively, homemade vegan green curry paste or tom yum paste can be used.
Lemongrass
Used in many Thai dishes, as well as one of my favorite herbal teas (Bandrek), fresh stalks of lemongrass provide a lovely citrusy fragrance.
In this recipe, as I do in my vegan yellow curry, the lemongrass is first bruised with the side of a heavy knife or cleaver. This allows more of the oils to enter into the broth. If fresh lemongrass is not available, a little lemongrass powder is a handy substitute. The powdered stuff is convenient in non-liquid recipes like tempe mendoan and bakwan sayur.
Makrut Lime Leaves
Often referred to as kaffir lime leaves in the west, most people don't know that that term is a racist slur. Known as "bai makrut" in Thai, these leaves provide a distinct citrusy aroma to dishes like green curry fried rice. Essential for authenticity, they elevate the flavor profile. If you can't find them fresh, Asian grocery stores often sell them frozen, and sometimes dried, though the dried ones don't pack the same punch.
Bird's Eye Chilies
These tiny powerhouses deliver intense heat to dishes like bihun goreng and Filipino tofu sisig. Sliced thinly, they add a flavorful spicy kick to the soup. Handle with care! Thai bird's eye chilies can be replaced with Jalapeño or serrano peppers for a milder spice, but keep in mind, bird's eye chilies are like ⅙th the size, so substitute accordingly!
Vegan Fish Sauce
Crafted to mimic the umami of traditional fish sauce, this plant-based alternative elevates the savory notes in recipes like Thai cucumber salad and som tam. You can substitute it with vegetarian oyster sauce (although it is a bit sweeter and thicker), or if you want to add more garlic tones to the soup you can use vegan nuoc cham!
Palm Sugar
Palm sugar adds just the right natural sweetness to balance some of the acidic flavors in the soup. If you have some left, use palm sugar to make classic Southeast Asian desserts like ondeh ondeh, biji salak, bubur sumsum, and suman. Don't have any palm sugar? Coconut sugar and brown sugar both work great in this recipe too!
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Southern Thai Tom Kha:
In the southern regions of Thailand, it's common to find Tom Kha Soup with the addition of fresh grated turmeric, using green curry paste instead or red. This gives the broth a pretty yellowish color, and some nice earthy flavor with great anti-inflammatory properties.
Isaan Style Tom Kha Soup:
For a taste of the northeastern Isaan region, consider adding a handful of sliced fried Thai eggplants (the cute little round green eggplants you would use to make Sayur Lodeh). These small, round eggplants soak up the flavors of the broth, providing a delightful burst in every bite. Simply slice them, lightly pre-fry them and then add to the soup when you are adding the carrots and Fresno chilies.
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📖How to make Tom Kha Soup
Nail this Thai soup recipe perfectly on your first shot by following these step-by-step instructions with helpful tips. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.
Step One
Sauté Shallots:
Warm oil in a sizable pot over medium-high heat. After 90 seconds, when the oil is hot, sauté thinly sliced shallots for approximately 4 minutes until they release a lovely aroma and soften.
Step Two
Bruise lemongrass:
Using the side of a heavy knife or a cleaver, bash the lemongrass to bruise it. This will help more of the oils of the lemongrass to quickly flavor the broth while it cooks.
Step Three
Infuse Aromatics:
Stir in grated galangal (or regular ginger), curry paste, chopped cilantro, bruised lemongrass sections, makrut lime leaves, and bird's eye chilies. Sauté until the curry paste darkens, and the herbal medley becomes fragrant.
Step Four
Boil Veggie Goodness:
Pour in unsalted vegetable stock (or vegan chicken broth), sliced (or ridge cut) carrot, and add Fresno chili slices. Bring the mixture to a vigorous boil over high heat.
Step Five
Creamy, Dreamy Simmer:
Once the soup reaches a boil, pour in coconut milk, vegan fish sauce, palm sugar (or coconut sugar, or brown sugar), lime juice, and salt.
Step Six
Garnish and Serve:
Serve the Tom Kha soup piping hot, adorned with fresh cilantro, lime slices, a drizzle of chili oil, and an optional drizzle of additional coconut milk. Crispy Thai spring rolls and a tall glass of Thai iced tea on the side? Yes pls!
💡Serving Ideas
Pair your delectable Tom Kha Soup with an array of delightful companions to create a feast that will transport your senses to Thailand right quick!
Serve alongside Thai basil eggplant, garlicky pak boong, tofu larb salad, or green curry tofu so you can get more dang veggies in your life.
Or rock the soup with a side of khao pad, coconut jasmine rice, or green curry fried rice, where the notes of lemongrass and lime hook up gloriusly with the cooked grains.
Serve Tom Kha alongside the comforting embrace of pad woon sen with its chewy stir-fried glass noodles and savory soy-based sauce. The bold and spicy pad kee mao or pad see ew are other Thai favorites that make killer companions to this classic soup!
Sometimes when someone I know is under the weather or has just given birth, I fill their freezer with a variety of soups. Recently I whipped up some vegan chicken noodle soup, escarole and bean soup, tom kha, carrot lentil soup, and Korean tofu soup to do that with!
👉Top tips
- Mindful Lemongrass Use: Ensure the lemongrass imparts its citrusy essence by bashing it firmly with the side of a heavy knife or cleaver before adding it to the pot. This will allow the lemongrass to release its aromatic oils without requiring long simmer times that would otherwise cause some other elements in the soup to become overcooked.
- Don't Wreck Your Coconut Milk: Avoid curdling the coconut milk by gently stirring it into the boiling soup and immediately serving it, rather than continuing to cook it. This helps maintain its creamy texture without separation, ensuring a velvety consistency.
🤷♀️ Recipe FAQs
Add extra bird's eye chilies, a spoonful of shatta sauce, or a dash of chili oil during the cooking process to elevate the spice level to your liking.
Opt for a homemade unsalted vegetable stock to control the sodium content. Only salt the soup to your taste, or leave it out if you don't want to consume salt.
While coconut milk can separate upon thawing, the broth portion of the soup freezes well. Reheat gently and stir to restore the original consistency.
Tofu (especially pressed, frozen, and pressed again on thawing as I do for my tofu katsu recipe) seitan (try my homemade seitan recipe), tempeh, or plant-based protein alternatives like soy curls can be added to enhance the soup's substance and nutritional profile.
While fresh galangal is preferred, rehydrated dried galangal can be used in a pinch, though the flavor may vary slightly.
🫙Storage:
Transfer the cooled Tom Kha Soup into an airtight container, ensuring it is completely sealed to preserve freshness. Store in the refrigerator for up to four days.
❄️ Freezing:
To freeze, allow the soup to cool completely before transferring it to a freezer-safe container. Leave some space for expansion, and label with the date. Freeze for up to two months.
🥶Thawing:
When ready to enjoy, thaw the frozen Tom Kha Soup in the refrigerator overnight. Avoid using the microwave for thawing to maintain the soup's original texture.
🔥 Stovetop Reheating:
On the stovetop, gently reheat the soup over medium heat. Stirring frequently prevents separation and ensures an even warming process. Adjust the consistency with additional vegetable stock if needed. Add fresh herbal garnishes to liven up the reheated soup.
🌡️ Microwave Reheating:
If using a microwave, place the desired portion in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the soup reaches the desired temperature. Be cautious to prevent overheating.
✌️My faves to serve with tom kha soup:
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Fast Tom Kha Soup
Ingredients
- 4 teaspoons canola oil vegetable oil, or olive oil
- ½ cup shallots (or red onion) thinly sliced
- 4 teaspoons grated galangal or 2 teaspoons regular ginger
- 4 teaspoons vegan red curry paste or tom yum paste
- ⅓ cup cilantro chopped
- 1 lemongrass stalk bruised and cut into 3-inch sections
- 6 makrut lime leaves roughly chopped
- 3 bird's eye chilies thinly sliced
- 7 cups unsalted vegetable stock
- 1 medium carrot thinly sliced
- 1 Fresno chili sliced, seeds and stem discarded
- 400 ml. coconut milk canned
- 1 tablespoon vegan fish sauce
- ¼ cup palm sugar or coconut sugar, or brown sugar
- 3 tablespoons fresh lime juice
- 1 teaspoon salt or to taste
To garnish:
- Fresh cilantro
- Lime slices
- Chili oil
- Additional coconut milk optional
Instructions
- Heat oil in a large pot over medium-high heat. After 90 seconds, when the oil is hot, sauté thinly sliced shallots for about 4 minutes until fragrant and softened.
- Add grated galangal (or regular ginger), red curry paste (or tom yum paste), chopped cilantro, bruised lemongrass sections, makrut lime leaves, and bird's eye chilies. Sauté until the curry paste darkens and the herbs become fragrant.
- Pour in unsalted vegetable stock, add sliced carrot and Fresno chili slices, and bring the mixture to a boil over high heat.
- Once the soup is boiling, stir in canned coconut milk, vegan fish sauce, palm sugar (or coconut sugar, or brown sugar), lime juice, and salt. Mix until well combined.
- Serve the Tom Kha soup hot, garnished with fresh cilantro, lime slices, a drizzle of chili oil, and a drizzle of additional coconut milk.
Notes
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CL says
Hi Adam, I want to give the fresh lime leaves a try. I'll have to buy them online. Are these something that freeze OK, since they come as a 1oz package?
Thanks for the many years of delicious food.
h says
Made this with Adam's tom yum paste, and it was excellent. So that it could stand alone as a meal, I added mushrooms, green beans, and pan-fried tempeh. Will definitely be making this again.
Jennifer Margopulos-Kelenske says
Great veganized tom kha soup! Easy to prepare and quick on the stove. I added baby bella mushrooms and cubed firm tofu for more substance. Would make again!
Kimbi Walton says
The weather outside is frightful, yet this soup is so delightful!!
Tom Sullivan says
This was incredible, and pretty easy to make if you can find the ingredients. Thanks Adam!
Adam Sobel says
Glad you loved it Tom ❤️
Chrissy Mac says
This soup was so good! Just the right amount of spice .My husband always orders this when we go for Thai food. He said this recipe was better than any he has had in a restaurant . I served it over brown rice and added some soft Soon Tofu for extra protein .
Adam Sobel says
I am so glad you made it and you and your huzzy loved it <3