Vegan Tom Kha Gai

Indulge in the vibrant, aromatic flavors of Vegan Tom Kha Gai, a plant-based twist on the classic Thai coconut soup. This recipe marries creamy coconut milk with tangy lemongrass, zesty lime leaves, and the citrusy warmth of galangal (or ginger) to create an irresistible broth. Enhanced with tender mushrooms, protein-packed tofu, and bursts of sweetness from cherry tomatoes, this one-pot soup is both satisfying and easy to prepare in under 35 minutes. Finished with soy sauce, lime juice, and a touch of coconut sugar, it’s a perfect balance of savory, sweet, and sour. Garnished with fresh cilantro and scallions, this comforting, gluten-free and dairy-free dish is ideal for weeknight dinners or as a show-stopping centerpiece for your next Thai-inspired feast!

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 cups Coconut milk
• 2 cups Vegetable broth
• 2 units Lemongrass stalks
• 2 tablespoons Galangal (or ginger, if unavailable)
• 4 units Kaffir lime leaves
• 2 cups Mushrooms (e.g., shiitake or button)
• 1 block Extra-firm tofu
• 1.5 cups Cherry tomatoes
• 1 small White onion
• 2 tablespoons Fresh lime juice
• 3 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Coconut sugar (or brown sugar)
• 1 unit Thai red chili (or red chili paste)
• 1 bunch Fresh cilantro
• 2 units Scallions (green onions)
• 0.5 teaspoons Salt

Directions

Step 1

Begin by preparing your ingredients. Slice the lemongrass stalks into 2-3 sections and gently bruise them with the back of a knife to release their aroma. Thinly slice the galangal (or ginger) and tear the kaffir lime leaves into smaller pieces to enhance their flavor.

Step 2

Dice the tofu into bite-sized cubes and set it aside. Clean and slice the mushrooms into thin pieces. Halve the cherry tomatoes and thinly slice the onion.

Step 3

In a large pot, combine the coconut milk and vegetable broth. Place the pot over medium heat and add the lemongrass, sliced galangal, and kaffir lime leaves. Bring the mixture to a gentle simmer and let it infuse for 10 minutes.

Step 4

Add the sliced mushrooms, cubed tofu, onion, and cherry tomatoes to the pot. Let the soup simmer for another 7-10 minutes until the vegetables are tender but not overcooked.

Step 5

Season the soup with lime juice, soy sauce or tamari, coconut sugar, and salt. If using Thai red chili, add it now for a spicy kick (adjust quantity as preferred). Stir well to combine the flavors.

Step 6

Once the soup is ready, remove the lemongrass stalks and lime leaves before serving to make it easier to eat.

Step 7

Ladle the soup into bowls and garnish with freshly chopped cilantro and sliced scallions. Serve hot with a wedge of lime on the side for extra brightness.

Nutrition Facts

Serving size	(2607.1g)

Amount per serving	% Daily Value*
Calories	1463.9

Total Fat 40.3g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 5875.8mg	0%
Total Carbohydrate 209.1g	0%
Dietary Fiber 23.2g	0%
Total Sugars 103.6g
Protein 89.1g	0%

Vitamin D 11.2IU	0%
Calcium 3056.8mg	0%
Iron 29.0mg	0%
Potassium 5520.9mg	0%

*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.

Source of Calories

Fat: 23.3%

Protein: 22.9%

Carbs: 53.8%