Vegetarian Tom Kha Soup

Dive into the rich, aromatic world of Thai cuisine with this comforting Vegetarian Tom Kha Soup, a plant-based twist on the classic coconut soup. Featuring a creamy coconut milk base infused with the vibrant flavors of lemongrass, galangal, and kaffir lime leaves, this recipe strikes a perfect harmony between tangy, savory, and slightly sweet. Tender mushrooms, tofu, and crisp vegetables like red bell pepper and cherry tomatoes create a satisfying medley of textures, while Thai red curry paste adds a subtle kick. Quick to prepare in just 40 minutes, this soup is naturally dairy-free, packed with bold flavors, and easy to customize, making it ideal for weeknight dinners or cozy gatherings. Serve it as a standalone dish or pair it with steamed jasmine rice for an unforgettable meal. Your taste buds will thank you!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Coconut milk (full-fat preferred)
• 2 cups Vegetable broth
• 2 stalks Lemongrass stalks, bruised and cut into 2-inch pieces
• 2 tablespoons Galangal or ginger, thinly sliced
• 4 leaves Kaffir lime leaves, torn into pieces
• 2 cups White or cremini mushrooms, sliced
• 1 block Firm tofu, cubed
• 1 cup Cherry tomatoes, halved
• 1 medium-sized Red bell pepper, thinly sliced
• 1 tablespoon Brown sugar
• 2 tablespoons Soy sauce
• 2 tablespoons Lime juice
• 1 tablespoon Thai red curry paste
• 1 unit Thai bird's eye chili or red chili, thinly sliced (optional)
• 2 tablespoons Fresh cilantro, chopped
• 2 tablespoons Green onions, thinly sliced

Directions

Step 1

In a medium-sized pot, bring the vegetable broth and coconut milk to a gentle simmer over medium heat.

Step 2

Add the lemongrass, galangal (or ginger), and kaffir lime leaves to the pot. Let the flavors infuse for about 5 minutes while keeping the soup at a gentle simmer.

Step 3

Add the sliced mushrooms, cubed tofu, tomatoes, and red bell pepper to the pot. Continue simmering for another 7-8 minutes until the vegetables are tender but not mushy.

Step 4

Stir in the red curry paste, soy sauce, and brown sugar. Mix well to combine the flavors.

Step 5

Add the lime juice and, if desired, the sliced chili for extra heat. Taste the soup and adjust the seasoning with more soy sauce or lime juice as needed.

Step 6

Remove the pot from heat and discard the lemongrass and kaffir lime leaves if desired.

Step 7

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

Step 8

Serve the soup hot, alongside steamed jasmine rice or on its own. Enjoy this vibrant, comforting bowl of vegetarian Tom Kha Soup!

Nutrition Facts

Serving size	(1802.6g)

Amount per serving	% Daily Value*
Calories	1850.2

Total Fat 140.6g	0%
Saturated Fat 103.8g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 2787.2mg	0%
Total Carbohydrate 111.5g	0%
Dietary Fiber 19.8g	0%
Total Sugars 47.3g
Protein 69.4g	0%

Vitamin D 16IU	0%
Calcium 1932.7mg	0%
Iron 20.7mg	0%
Potassium 4217.6mg	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: 63.6%

Protein: 14.0%

Carbs: 22.4%