Vegan Tom Kha Soup is a fragrant and comforting Thai soup made with coconut milk, lime, lemongrass, and a variety of fresh herbs and vegetables. It’s naturally creamy and packed with fresh flavors, making it a perfect dish for a light meal or starter. This vegan version swaps out meat for tofu, making it plant-based but still rich and satisfying. A bit of chili gives it a spicy kick, while the lime juice brings in a fresh, tangy contrast.

Ingredients:

  • 1 tbsp coconut oil (or vegetable oil)
  • 1 onion, thinly sliced
  • 3-4 slices fresh ginger
  • 2 stalks lemongrass, cut into 2-inch pieces and smashed with the back of a knife
  • 3-4 kaffir lime leaves (or 1-2 tbsp lime zest as a substitute)
  • 1-2 Thai bird’s eye chilies (optional, adjust for heat)
  • 1 can (14 oz) full-fat coconut milk
  • 2 cups vegetable broth
  • 1 cup mushrooms, sliced (shiitake, button, or any preferred variety)
  • 1 block firm tofu, cubed
  • 1 medium carrot, sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup baby spinach (or other leafy greens)
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp maple syrup (or sugar)
  • 2 tbsp fresh lime juice
  • Fresh cilantro (for garnish)
  • Sriracha or chili paste (optional, for extra heat)

Instructions:

  1. Prepare the broth:
    In a large pot, heat the coconut oil over medium heat. Add the onion and sauté for 2-3 minutes until softened. Add the ginger, lemongrass, kaffir lime leaves (or lime zest), and bird’s eye chilies (if using). Stir for about 1-2 minutes to release the flavors.
  2. Add coconut milk and broth:
    Pour in the coconut milk and vegetable broth, then bring to a simmer. Let it cook for 10-15 minutes to allow the flavors to infuse, stirring occasionally.
  3. Add vegetables and tofu:
    Add the mushrooms, carrots, and red bell pepper to the pot. Simmer for about 5-7 minutes, until the vegetables are tender. Then, add the cubed tofu and spinach, cooking for another 2-3 minutes until the spinach wilts.
  4. Season the soup:
    Stir in the soy sauce, maple syrup, and lime juice. Taste and adjust seasoning with more soy sauce, lime, or a little extra sweetness from the syrup if needed.
  5. Serve:
    Ladle the soup into bowls and garnish with fresh cilantro. If you like extra heat, drizzle some sriracha or chili paste on top.
  6. Enjoy:
    Serve hot and enjoy the warm, creamy, and tangy flavors of this Thai-inspired soup!

Nutrition (per serving, approximate):

  • Calories: 200-250 kcal
  • Carbohydrates: 15-20g
  • Protein: 8-10g
  • Fat: 15-18g (mostly from coconut milk and tofu)
  • Fiber: 3-5g
  • Sodium: 500-700mg (depending on soy sauce)

Note: Nutritional values can vary depending on the specific coconut milk and soy sauce brands used. For a lighter version, you can use light coconut milk.

Why You’ll Love It:

  • Full of flavor: The perfect balance of creamy, tangy, and spicy.
  • Vibrant and aromatic: Fresh herbs and spices bring a bold flavor that will transport you to Thailand!
  • Customizable: You can add more veggies, adjust the heat, or even add rice noodles or rice to make it more filling.
  • Comforting & nourishing: A light but hearty soup with healthy ingredients that’s perfect for any season.