Vegetarian Tom Kha Gai (Thai Coconut Chicken Soup)

Experience the rich, aromatic flavors of Thailand with this Vegetarian Tom Kha Gai, a plant-based twist on the classic Thai Coconut Chicken Soup. Made with silky coconut milk, earthy vegetable broth, and infused with fragrant lemongrass, galangal, and kaffir lime leaves, this soup is a symphony of bold, zesty notes. Tender mushrooms and protein-packed tofu soak up the savory broth, while a splash of lime juice and soy sauce balances the dish with tangy and umami undertones. Perfect for chilly nights or when you're craving a comforting yet exotic meal, this quick 35-minute recipe is vegan, gluten-free (if using tamari), and bursting with wholesome ingredients. Garnish with fresh cilantro and green onions for a vibrant, restaurant-quality finish!

Nutriscore Rating: 80/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 cups coconut milk
• 2 cups vegetable broth
• 2 lemongrass stalks
• 2 inches galangal or ginger (thinly sliced)
• 6 kaffir lime leaves (torn)
• 2 shallots (thinly sliced)
• 2 cups white mushrooms (sliced)
• 1 block extra-firm tofu (cubed)
• 1 cup cherry tomatoes (halved)
• 2 Thai chili peppers (optional, crushed or sliced for heat)
• 3 tablespoons lime juice
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 teaspoon brown sugar
• 0.25 cup fresh cilantro (chopped, for garnish)
• 2 green onion (thinly sliced, for garnish)

Directions

Step 1

Begin by preparing the lemongrass: Trim the base and remove the tough outer layers. Lightly bruise the stalks with a rolling pin or the back of a knife and cut them into 2-inch pieces.

Step 2

In a large pot, combine the coconut milk and vegetable broth over medium heat.

Step 3

Add the lemongrass, galangal or ginger slices, torn kaffir lime leaves, and sliced shallots to the pot. Bring the mixture to a gentle simmer and let the aromatics infuse for 10 minutes.

Step 4

Add the mushrooms, tofu cubes, cherry tomatoes, and Thai chili peppers (if using) to the pot. Continue to simmer for another 10 minutes, ensuring the mushrooms and tofu have absorbed the flavors.

Step 5

Stir in the lime juice, soy sauce (or tamari), and brown sugar. Taste and adjust seasoning as needed to balance the saltiness, sweetness, and acidity.

Step 6

Remove the lemongrass stalks, galangal slices, and kaffir lime leaves from the soup before serving.

Step 7

Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions. Serve hot and enjoy!

Nutrition Facts

Serving size	(2695.2g)

Amount per serving	% Daily Value*
Calories	1400.6

Total Fat 36.3g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 4398.8mg	0%
Total Carbohydrate 208.9g	0%
Dietary Fiber 17.8g	0%
Total Sugars 98.3g
Protein 86.6g	0%

Vitamin D 28IU	0%
Calcium 2717.4mg	0%
Iron 27.7mg	0%
Potassium 6202.8mg	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: 21.7%

Protein: 23.0%

Carbs: 55.4%