Vegan Tom Kha Soup is a plant-based version of the classic Thai dish, featuring coconut milk, mushrooms, and tofu in a fragrant broth with the perfect balance of spice, sourness, and umami. This creamy soup is infused with lemongrass, galangal, and kaffir lime leaves, creating a deeply aromatic and satisfying meal that’s also quick and easy to prepare.

Ingredients:

  • For the soup:
    • 1 tablespoon coconut oil (or any cooking oil)
    • 1 onion, thinly sliced
    • 2-3 garlic cloves, minced
    • 1-inch piece of fresh ginger, minced
    • 1 stalk lemongrass, cut into 2-3 pieces and smashed with the back of a knife
    • 4-5 kaffir lime leaves (optional but highly recommended for authentic flavor)
    • 1-inch piece of galangal (or substitute with fresh ginger if unavailable)
    • 3 cups vegetable broth (or water)
    • 1 can (14 oz) full-fat coconut milk
    • 1 cup mushrooms (shiitake, cremini, or any variety), sliced
    • 1 block (14 oz) firm tofu, cubed (or any protein of choice)
    • 1 tablespoon soy sauce or tamari (for gluten-free)
    • 1-2 tablespoons lime juice (adjust to taste)
    • 1 tablespoon maple syrup or agave syrup (for sweetness)
    • 1-2 Thai bird’s eye chilies, sliced (optional, for heat)
  • For garnish:
    • Fresh cilantro, chopped
    • Extra lime wedges
    • Sliced red chili (optional)
    • Optional: Rice noodles or steamed jasmine rice to serve with the soup

Instructions:

  1. Prepare the soup base:
    • In a large pot, heat the coconut oil over medium heat. Add the sliced onion and cook for 2-3 minutes until softened.
    • Add the minced garlic, ginger, and lemongrass to the pot. Stir and cook for an additional minute until fragrant.
  2. Add the broth and aromatics:
    • Pour in the vegetable broth (or water) and add the kaffir lime leaves and galangal (or extra ginger). Stir everything together and bring the broth to a simmer. Let it cook for 5-7 minutes to allow the flavors to infuse.
  3. Simmer the soup:
    • Once the broth is infused with the flavors, remove the lemongrass stalks and galangal slices (if used). Add the coconut milk, sliced mushrooms, and tofu cubes to the pot. Let the soup simmer for 5-7 minutes, allowing the mushrooms to soften and the tofu to absorb the flavors.
  4. Season the soup:
    • Stir in the soy sauce (or tamari), lime juice, and maple syrup or agave syrup. Taste the soup and adjust the seasoning to your preference by adding more lime juice for tang, soy sauce for saltiness, or maple syrup for sweetness.
    • If you like it spicy, add the sliced bird’s eye chilies to the soup. Let it simmer for another 2-3 minutes.
  5. Serve:
    • Once the soup is ready, ladle it into bowls. If desired, serve the soup with a side of rice noodles or steamed jasmine rice.
    • Garnish with fresh cilantro, sliced red chili, and a lime wedge.

Nutrition (per serving, approximate):

  • Calories: 220-250 kcal (without rice or noodles)
  • Carbohydrates: 15-18g
  • Protein: 10-12g (from tofu)
  • Fat: 18-20g (mostly from coconut milk and tofu)
  • Fiber: 3-4g
  • Sodium: 400-500mg (depends on soy sauce used)

Note: Nutritional values may vary depending on specific ingredients used.

Why You’ll Love It:

  • Aromatic & Flavorful: The combination of lemongrass, galangal, and kaffir lime leaves creates a complex, fragrant broth that’s distinctly Thai.
  • Creamy & Comforting: Coconut milk gives the soup a rich and velvety texture, making it perfect for a cozy meal.
  • Customizable: You can easily adjust the heat by adding or reducing the chilies, and you can add extra veggies or protein to suit your preferences.
  • Quick & Easy: This soup comes together in about 30 minutes, making it an easy and delicious meal.