Vegetarian Tom Kha Gai

Dive into the comforting and aromatic flavors of Vegetarian Tom Kha Gai, a plant-based spin on the classic Thai coconut soup. This recipe combines the creamy richness of unsweetened coconut milk with the zingy notes of lemongrass, galangal (or ginger), and kaffir lime leaves for an irresistible base. Tender mushrooms, juicy cherry tomatoes, and protein-packed tofu add hearty texture, while soy sauce, lime juice, and a touch of coconut sugar create a perfectly balanced sweet, salty, and tangy broth. Infused with a hint of Thai red curry paste, this soup is gluten-free and vegan-friendly, making it a crowd-pleasing option for any occasion. Garnished with fresh cilantro, green onions, and optional red chili slices for extra flair, this easy-to-make dish is ready in just 40 minutes and pairs beautifully with steamed jasmine rice. Perfect for cozy weeknight dinners or impressing guests with a flavorful Thai-inspired meal!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Coconut milk (unsweetened)
• 2 cups Vegetable broth
• 2 tablespoons Galangal (thinly sliced, or substitute with ginger)
• 2 stalks Lemongrass stalks (bruised and cut into 2-inch pieces)
• 5 leaves Kaffir lime leaves (torn into pieces)
• 2 cups Button mushrooms (sliced)
• 1 cup Cherry tomatoes (halved)
• 1 block Extra-firm tofu (cubed)
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 3 tablespoons Fresh lime juice
• 1 tablespoon Coconut sugar (or brown sugar)
• 2 teaspoons Thai red curry paste (vegetarian/vegan-certified)
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 2 tablespoons Green onions (sliced, for garnish)
• 1 chili Fresh red chili (thinly sliced, optional, for garnish)

Directions

Step 1

In a large pot, combine the coconut milk and vegetable broth. Heat over medium heat until it comes to a gentle simmer.

Step 2

Add the galangal (or ginger), bruised lemongrass, and kaffir lime leaves to the pot. Simmer for 5-7 minutes to infuse the flavors, stirring occasionally.

Step 3

Stir in the Thai red curry paste until fully dissolved, ensuring the liquid is smooth and even.

Step 4

Add the sliced mushrooms and cherry tomatoes to the pot. Cook for 5 minutes or until the mushrooms start to soften.

Step 5

Gently add the cubed tofu to the soup. Stir carefully to avoid breaking the tofu and let it simmer for another 3-4 minutes.

Step 6

Season the soup with soy sauce, lime juice, and coconut sugar. Taste the soup and adjust to your preference, adding more lime juice or soy sauce if desired.

Step 7

Turn the heat off and remove the galangal, lemongrass, and kaffir lime leaves using a slotted spoon (they are not meant to be eaten).

Step 8

Ladle the soup into bowls and garnish with fresh cilantro, green onions, and sliced red chilies if desired.

Step 9

Serve hot with a side of steamed jasmine rice or on its own. Enjoy your delicious Vegetarian Tom Kha Gai!

Nutrition Facts

Serving size	(1862.4g)

Amount per serving	% Daily Value*
Calories	2061.6

Total Fat 149.5g	0%
Saturated Fat 106.2g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 3478.0mg	0%
Total Carbohydrate 133.1g	0%
Dietary Fiber 28.6g	0%
Total Sugars 46.2g
Protein 87.0g	0%

Vitamin D 16IU	0%
Calcium 2660.3mg	0%
Iron 38.7mg	0%
Potassium 4983.2mg	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: 60.4%

Protein: 15.6%

Carbs: 23.9%