Vegan Tom Kha Gai (Thai Coconut Soup)

Transport your taste buds to the heart of Thailand with this Vegan Tom Kha Gai, a plant-based twist on the beloved Thai coconut soup. Creamy coconut milk forms the base of this aromatic dish, infused with traditional ingredients like fragrant lemongrass, zesty kaffir lime leaves, and warming galangal—or ginger if preferred. Hearty cubes of tofu and tender mushrooms soak up the bold flavors, while fresh lime juice, soy sauce, and a touch of coconut sugar create the perfect balance of sweet, sour, salty, and umami. Easy to prepare in just 40 minutes, this comforting soup is naturally gluten-free (when using tamari) and easily spiced up with bird's eye chili for those who love a kick. Garnished with a sprinkle of fresh cilantro, it’s the ultimate vegan Thai soup for cozy weeknights or as an impressive starter for your next dinner party.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 cups Coconut milk (full-fat)
• 2 cups Vegetable broth
• 2 Lemongrass stalks
• 2 inches Galangal (or ginger, if unavailable)
• 4 Kaffir lime leaves
• 12 ounces Firm tofu, cubed
• 2 cups Mushrooms (button or oyster), sliced
• 1 cup Cherry tomatoes, halved
• 3 tablespoons Fresh lime juice
• 3 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Coconut sugar (or brown sugar)
• 1 tablespoon Thai red curry paste (ensure vegan)
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped
• 1 Bird's eye chili (optional, for spice), sliced

Directions

Step 1

Prepare the aromatics: Lightly bruise the lemongrass stalks with the back of a knife and cut them into 2-inch pieces. Slice the galangal or ginger into thin rounds, and tear the kaffir lime leaves into smaller pieces to release their fragrance.

Step 2

In a large pot, combine the coconut milk and vegetable broth. Heat over medium heat until it begins to simmer (do not boil).

Step 3

Add the lemongrass, galangal, and kaffir lime leaves to the pot. Reduce the heat to low and let the mixture simmer gently for 10 minutes to infuse the flavors.

Step 4

Stir in the Thai red curry paste, ensuring it is fully combined with the liquid.

Step 5

Add the tofu, mushrooms, and cherry tomatoes to the pot. Cook for another 10 minutes, until the mushrooms are tender and the tofu is heated through.

Step 6

Season the soup with soy sauce, lime juice, coconut sugar, and salt. Taste and adjust the seasoning as needed, balancing the salty, sour, and sweet flavors.

Step 7

Optional: Add sliced bird's eye chili for extra heat, depending on your spice preference.

Step 8

Remove the soup from heat and discard the lemongrass stalks and galangal slices before serving.

Step 9

Ladle the soup into bowls and garnish with fresh cilantro. Serve immediately.

Nutrition Facts

Serving size	(2364.2g)

Amount per serving	% Daily Value*
Calories	3191.4

Total Fat 261.8g	0%
Saturated Fat 209.0g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 7108.2mg	0%
Total Carbohydrate 164.3g	0%
Dietary Fiber 38.2g	0%
Total Sugars 62.7g
Protein 97.6g	0%

Vitamin D 16IU	0%
Calcium 2684.7mg	0%
Iron 55.4mg	0%
Potassium 6516.2mg	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: 69.2%

Protein: 11.5%

Carbs: 19.3%