Vegan Tom Kha Gai (Thai Coconut Chicken Soup)

Experience the exquisite flavors of Thailand with this Vegan Tom Kha Gai, a plant-based twist on the classic Thai coconut soup. This hearty and aromatic dish captures the essence of traditional Tom Kha Gai with vibrant ingredients like bruised lemongrass, galangal (or ginger), and kaffir lime leaves, infused into a creamy base of full-fat coconut milk and vegetable broth. Tender cubes of tofu and savory mushrooms provide a protein-packed, satisfying bite, while pops of sweet cherry tomatoes and a hint of citrus from freshly squeezed lime juice balance the rich, tropical flavors. Finished with a touch of soy sauce, coconut sugar, and optional Thai red chilies for spice, this soup offers a symphony of tastes in every spoonful. Perfectly garnished with fresh cilantro and green onions, this vegan soup is a quick and nourishing option, ready in just 35 minutes. Enjoy a comforting, gluten-free bowl of Thai-inspired goodness that’s as wholesome as it is delicious!

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 tablespoon Coconut oil
• 2 pieces Lemongrass stalks, trimmed and bruised
• 2 inches Fresh galangal or ginger, thinly sliced
• 6 pieces Kaffir lime leaves, torn
• 4 cups Vegetable broth
• 2 cups Coconut milk, full-fat
• 14 ounces Firm tofu, cubed
• 2 cups Mushrooms (shiitake or button), sliced
• 1 cup Cherry tomatoes, halved
• 3 tablespoons Lime juice, freshly squeezed
• 3 tablespoons Soy sauce (or tamari for gluten-free)
• 1 teaspoon Coconut sugar or brown sugar
• 2 pieces Thai red chilies, sliced (optional)
• 3 tablespoons Fresh cilantro, chopped
• 2 pieces Green onions, sliced

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the bruised lemongrass, sliced galangal or ginger, and torn kaffir lime leaves to the pot. Stir for 2-3 minutes, allowing the aromatics to release their fragrance.

Step 3

Pour the vegetable broth into the pot and bring it to a simmer.

Step 4

Stir in the coconut milk and continue to simmer for another 5 minutes.

Step 5

Add the cubed tofu, sliced mushrooms, and halved cherry tomatoes to the pot. Cook for 7-10 minutes, or until the mushrooms are tender.

Step 6

Reduce the heat to low and stir in the lime juice, soy sauce or tamari, and coconut sugar. Taste the soup and adjust the seasoning if necessary.

Step 7

If you prefer a spicier soup, add the sliced Thai red chilies at this point and simmer for another 2 minutes.

Step 8

Remove the pot from the heat. Discard the lemongrass stalks, galangal or ginger slices, and kaffir lime leaves if desired.

Step 9

Ladle the soup into bowls and garnish with fresh cilantro and green onions.

Step 10

Serve immediately and enjoy your vegan Tom Kha Gai!

Nutrition Facts

Serving size	(2268.7g)

Amount per serving	% Daily Value*
Calories	2306.3

Total Fat 169.3g	0%
Saturated Fat 117.7g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 5397.5mg	0%
Total Carbohydrate 134.4g	0%
Dietary Fiber 36.6g	0%
Total Sugars 43.1g
Protein 100.2g	0%

Vitamin D 16IU	0%
Calcium 2980.8mg	0%
Iron 34.7mg	0%
Potassium 5240.2mg	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: 61.9%

Protein: 16.3%

Carbs: 21.8%